Tuna Casserole
14 ingredients
4 steps
Ingredients
- 8 ounces uncooked elbow macaroni
- 2 tablespoons canola oil
- 2 tablespoons unsalted butter
- 1/3 cup finely chopped red onion
- 1.1 ounces all-purpose flour (about 1/4 cup)
- 2 1/2 cups 2% reduced-fat milk
- 4 ounces reduced-fat cheddar cheese, shredded (about 1 cup)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup frozen petite green peas
- 2 (5-ounce) cans solid white tuna in water, drained
- Cooking spray
- 1/2 cup panko (Japanese breadcrumbs)
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
Directions
-
1Preheat oven to 375°. Cook pasta according to package directions, omitting salt and fat; drain.
-
2Heat oil and butter in a Dutch oven over medium-high heat until butter melts. Add onion; saute 3 minutes. Reduce heat to medium. Sprinkle flour over onion mixture, stirring until blended; cook, stirring constantly, 2 minutes. Gradually stir in milk. Bring to a simmer; stir in cheddar cheese, salt, and pepper. Cook 1 minute or just until cheese melts. Stir in peas and tuna.
-
3Add pasta, tossing to coat. Pour pasta mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Sprinkle with panko and Parmesan cheese.
-
4Bake at 375° for 20 minutes or until bubbly and golden.
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