Tuna Casserole

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 tablespoons canola oil 
• 8 ounces elbow macaroni uncooked
• 0.3 cup flour all-purpose
• 0.5 teaspoon kosher salt 
• 2.5 cups milk 2% reduced-fat
• 1 cup cheddar cheese shredded reduced-fat
• 0.5 cup panko bread crumbs (Japanese breadcrumbs)
• 1 ounce parmesan cheese fresh grated
• 1 cup peas green frozen
• 0.3 cup onion red finely chopped
• 10 ounce solid tuna in water white drained canned
• 2 tablespoons butter unsalted

Equipment

• oven
• baking pan
• dutch oven

Directions

1. Preheat oven to 37
2. Cook pasta according to package directions, omitting salt and fat; drain.
3. Heat oil and butter in a Dutch oven over medium-high heat until butter melts.
4. Add onion; saut 3 minutes. Reduce heat to medium.
5. Sprinkle flour over onion mixture, stirring until blended; cook, stirring constantly, 2 minutes. Gradually stir in milk. Bring to a simmer; stir in cheddar cheese, salt, and pepper. Cook 1 minute or just until cheese melts. Stir in peas and tuna.
6. Add pasta, tossing to coat.
7. Pour pasta mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray.
8. Sprinkle with panko and Parmesan cheese.
9. Bake at 375 for 20 minutes or until bubbly and golden.