Tuna Casserole

Salt and pepper
*3/4 pound elbow macaroni
1 cup bread crumbs
2 Tablespoons grated Parmesan
2 Tablespoons plus 2 teaspoons olive oil or oil of choice
*1 small onion , diced
3 tablespoon all-purpose flour
2 1/2 cups chicken broth (low- sodium is ok)
*1 1/2 cups milk
2 cans (6-ounces each) drained and flaked
1 cup frozen peas

Preheat oven to 425 degrees. In a large pot of boiling salted water, cook the pasta 2 minutes less than the package directions (yes, it will be under cooked). Drain, reserving about 1 cup of the pasta water. In a small bowl, toss together the bread crumbs, Parmesan and 2 teaspoons of oil.

In a pan, heat 2 tablespoons oil over medium-high heat. Add the onion and season with salt and pepper. Cook until softened, about 8 minutes. Add the flour and toss to coat the onion. Slowly whisk in the broth and then the milk. (If sauce is too thick add some of the reserved pasta water to desired consistency.)

Cook, stirring constantly, until sauce comes to a boil. Reduce heat and simmer, stirring frequently, until sauce is of desired thickness about 8 minutes. Stir in the tuna, pasta, and peas and season to taste with salt and pepper.

Transfer mixture to a 9 x 13-inch baking dish and top with the bread crumb mixture. Bake until sauce is bubbling and crust is golden, 17-20 minutes. Let cool for 10 minutes before serving,

February 2021