Tuna Casserole
Serves: 2
Graciela O'Reilly
1 January 1970
Based on User reviews:
41
Spice
48
Sweetness
59
Sourness
43
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tbsp
Canola Oil1 small
Onion (chopped about 1 cup)1 cup
All-Purpose Flour3 cups
Milk (1 percent)3 tsp
Salt1 tsp
Ground Black PepperDirections:
1
Watch how to make this recipe
2
Preheat oven to 425 degrees F
3
Place bread in food processor and pulse for 30 seconds into bread crumbs (makes about 2 1/2 to 3 cups crumbs)
4
Heat oil in a large skillet over medium heat
5
Add onions and cook, stirring, until onions are soft and translucent, 8 minutes
6
Add celery and cook, stirring, until just tender, 6 minutes
7
Add mushrooms and cook, stirring, until mushrooms release their water, 5 to 7 minutes
8
Add flour all at once and stir immediately and vigorously with a wooden spoon until flour is completely incorporated into vegetable mixture until there are no flour lumps
9
Add milk and broth, stir to combine and bring mixture to a boil, stirring frequently
10
Reduce heat to a vigorous simmer and cook, stirring, until liquid has thicke ned and reduced by about 1/2 cup, 7 to 8 minutes
11
Add salt and pepper and stir to combine
12
Combine cooked pasta, vegetable-liquid mixture, broccoli, peas and tuna and toss to incorporate
13
Pour into a 9 by 13-inch casserole
14
Top with bread crumbs
15
Bake for 25 minutes, or until crumbs are golden brown and toasted