Betty Givan's Best-ever Oven-baked Tuna Casserole

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 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 )
• 1/2 cup green peas
• 1 cup additional milk (more or less)

Recipe

• 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.