Time: ............ about 60
Servings: ................. 4
6 oz. uncooked pasta (I used bow-tie pasta.)
1/2 medium, to
large pot of water
1 tablespoon salt
1/4 cup flour
1 1/2 cups grated Parmesan cheese
1 1/2 cups milk for cheese sauce (I use skim milk.)
(2) 6-oz. cans chunk light tuna in water, drained
1 additional cup milk (while blending casserole together)
cup frozen green peas
1. Fill a medium to large pot one-half full of water. Add 1
tablespoon salt, and bring the water to a full boil.
the 6 oz. of pasta, and bring to a boil. Cook for 7 to 10 minutes,
until al dente (chewy--not mushy).
3. While the pasta is
cooking, prepare your casserole cheese sauce.
4. Melt 2
tablespoons butter in a saucepan on the stove.
5. Remove from
heat and stir in 1/4 cup flour an stir vigorously, until the two are
blended into a roux.
6. Add 6 oz. (1 1/2 cups) grated Parmesan
cheese, 1 1/2 cups milk (I use skim milk), and 1/4 teaspoon
7. Now cook and stir continuously for a minute or two,
and then occasionally. The sauce should be thick and smooth about
the same time that the pasta is cooked.
8. Drain the pasta in a
colander in the sink and place the pasta back in the pot.
Stir in 1 additional cup milk, (2) 6 oz. cans chunk light tuna,
drained, and 1/2 cup frozen green peas.
10. Mix thoroughly.
transfer the mixture into an large oven-proof dish, which has been
sprayed with cooking spray. 11. Bake in an oven that has been
preheated to 350 degrees for 35 minutes.
12. Remove from oven,
and let stand about 5 minutes before serving.