RETRO TUNA CASSEROLE

RETRO TUNA CASSEROLE image

Provided by CHRISTINE REARDON

Time 45m

Number Of Ingredients 11

2 c uncooked shells
1/4 c butter
1 small onion, chopped
1/2 tsp sea salt (i use coarse crystals)
1/4 tsp ground pepper (i love mccormick's black peppercorn grinder)
1/4 c flour
1 3/4 c milk
8 oz sharp cheddar cheese or american cheese, shredded; or, if using a block, cut into 1/2 inch cubes
1 c frozen peas
1/2 c bread crumbs
1 can(s) solid white tuna (5 oz)

Steps:

1. Cook macaroni as directed on box. Cook and stir butter, onion, salt and pepper over medium heat until onion is slightly tender. Stir in flour. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in cheese until melted; add tuna and peas.
2. Place macaroni in ungreased 2 quart casserole. Stir cheese sauce into macaroni. Sprinkle bread crumbs (I love Progresso's Panko bread crumbs) over top. Bake, uncovered, in 375 degree oven for about 30 minutes.
3. This goes nicely with a green salad on the side. And a glass of wine, if the mood dictates...