Betty Givan's Best-Ever Oven-Baked Tuna Casserole |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I saw this recipe demonstrated on YouTube, and it made my mouth water. I will be trying it tomorrow! However I plan to serve my peas on the side. Also, I always tend to use more tuna than specified in the recipe. Ingredients:
6 ounces pasta (bow ties suggested) |
1 tablespoon salt |
2 tablespoons butter |
1/4 cup flour |
1 1/2 cups milk |
6 ounces parmesan cheese, grated (1-1/2 cups) |
salt |
2 (7 ounce) cans tuna, drained (chunk white) |
1/2 cup green peas |
1 cup additional milk (more or less) |
Directions:
1. Preheat oven to 350 degrees F. Spray a 9-inch round baking dish with non-stick spray.
2. Cook the pasta in boiling water to which one tablespoon of salt has been added, as directed on the box. Cook just a little shy of al dente as it will cook further in the oven. Drain pasta, discarding the liquid, and return it to its cooking pot.
3. Make a sauce by melting butter in a large saucepan. Remove from heat and thoroughly mix in the flour. Add the milk and return to heat. Cook until thickened. Add the cheese and salt to taste.
4. Pour the sauce over the pasta. Then add the tuna, and peas. If it looks very solid at this point, add a little of the additional milk. Keep adding until mixture is loosened enough. In the demonstration, Betty added the full cup of additional milk.
5. Turn into prepared round baking dish. Bake 35 minutes or until bubbly and casserole has a nice brown top.
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