Like your Mom's tuna noodle casserole, minus the cornflakes. Recipe can be doubled
Course Main Course
Prep Time 20minutes
Cook Time 25minutes
Total Time 35minutes
2 cups dry shell pasta or elbow macaroni
1 1/2teaspoonkosher saltdivided
1 tablespoonolive oil
1 1/2tablespoonsall purpose flour
1/4 teaspoondry mustard
1/4 teaspoon oregano
1/2cup mozzarella cheeseshredded
1/2 cup provolone or smoked goudashredded
17 ounce cantuna fishchunk white (preferably Kirkland brand)
1 cup frozen peas
1/3cup fresh breadcrumbs
Preheat the oven to 350°. Spray a small casserole dish (I used a 5x8" dish with 2" sides) with vegetable spray and set aside.
Bring a pot of water to a boil, add 1 teaspoon of salt to the water and pour in the pasta. Cook until al dente according to package directions. Rinse with cool water. Drain and set aside.
In a medium skillet, heat the olive oil and butter over medium high heat. Add the onions and celery and saute until tender crisp and slightly translucent. Add garlic and cook until fragrant.
Sprinkle the flour, remaining 1/2 teaspoon kosher salt, mustard and oregano over the vegetables and stir constantly for one minute. Gradually add the milk, stirring constantly and bring to a boil. Cook for one minute. Remove the pan from the heat and add the cheese and tuna fish, stirring until the cheese is melted. Stir in the pasta and peas, mixing until evenly distributed with the sauce and tuna.
Spread the tuna in the prepared casserole dish and sprinkle with breadcrumbs. Bake for 20-25 minutes or until bubbly and lightly browned.