I made this Tuna Noodle Casserole recently for a family potluck, and it was definitely a hit. It’s so simple and quick to make, I’m sure this will make it’s way into your weekly recipe rotation! Here’s what you’ll need:
- 1/2 Medium Onion, Finely Diced
- 1 Tbsp Olive Oil
- 1 Garlic Clove, Minced
- 4 Cups Whole Milk
- 6 Tbsp Flour
- 6 Tbsp of Butter
- 1 Cup Frozen Mixed Vegetables (I prefer peas and carrots)
- 1 Pound of Pasta (I used Rotini)
- 2 Cans of Tuna, Drained
- 1 Tsp Thyme
- 1/4 Cup Bread Crumbs
- 1/2 Cup Shredded Cheddar Cheese
Pre-heat the oven to 400 degrees. Cook pasta according to box directions and set aside. In the same pot, cook the onions in the olive oil on medium heat until translucent (about 5 minutes), then add garlic and thyme and cook for an additional minute. Meanwhile, heat the the peas and carrots in a microwave safe bowl for 1 minute and set aside.
Add butter to the pot and let it melt, then add flour and whisk together continuously for 3 minutes. Add milk, tuna, salt/pepper, peas/carrots and cooked pasta to the pot. Be sure to taste it to ensure there’s enough salt.
Pour the pasta into a lightly greased casserole dish, and sprinkle the top with cheese and breadcrumbs. Bake for 25 minutes or until the top is melted and lightly browned. Allow the pasta to rest for at least 5 – 10 minutes before consuming.