WACKY MAC TUNA CASSEROLE

Wacky Mac Tuna Casserole image

Provided by Diane Atherton @DeeDee2011

Categories Fish

Number Of Ingredients 22

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SAUCE
3 tablespoon(s) butter
3 tablespoon(s) all purpose flour
1 1/2 cup(s) milk
1/2 cup(s) heavy cream
1/2 teaspoon(s) salt
1/2 teaspoon(s) pepper
1/4 teaspoon(s) nutmeg
FILLING
1 - (12-oz pkg) wacky mac noodles (sprial) cooked al dente according to directions (can use other pasta if desired)
1 tablespoon(s) white truffle oil (or vegetable oil of choice)
1/2 cup(s) onion, chopped
1 clove(s) garlic, minced
1/2 cup(s) celery, chopped
1/2 cup(s) fresh mushrooms, chopped
1/2 cup(s) green peas, frozen (i used green giant), rinsed and thawed
1 cup(s) cheddar cheese, shredded
2 - (5-oz) cans white water packed tuna, drained
1 teaspoon(s) everglades all purpose seasoning, (or season salt of choice)
- salt and pepper to taste
1/2 cup(s) panko bread crumbs
2 tablespoon(s) butter, melted

Steps:

Preheat the oven to 350. Grease 9 x 9 baking dish.
Make sauce first; melt 3 tablespoons of butter over medium heat in a saucepan. Whisk in the flour slowly and cook for 1-2 minutes while constantly stirring. Next, slowly pour in the milk and cream while whisking. Continue to cook over low heat until mixture thickens and comes to a bubble. Add salt, pepper and nutmeg; stir and set aside.
Meanwhile, boil the pasta in plenty of salted water until al dente. Drain and set aside.
In a large skillet, heat the oil over medium heat. Once hot, add the diced onion, garlic, mushrooms and celery. Saute while stirring occasionally for about 8-10 minutes, until the vegetables are tender. Add the peas, salt, pepper, everglade seasoning and drained tuna and remove from heat.
In a large bowl, combine the sauce, filling, cheese and noodles. Stir well to combine, then spoon into baking dish. Sprinkle the breadcrumbs on top, drizzle with the melted butter and bake for 30 minutes, or until bubbling. NOTE: I added a little salt and pepper to bread crumbs.