I worked on the recipe to make it suitable for a smaller pan because, frankly, the first one I made was way too much for just the three of us. My husband grew tired of eating it after two days (LOL). This recipe is good for a family of 3 - 4 for just ONE day :-)
To give me an energy boost , Kissy made me a Banana Blueberry Smoothie while I prepped the ingredients. |
INGREDIENTS:
225 grams elbow macaroni (about 1 cup)
1/2 cup Panko
2 tbsp grated Parmesan cheese
2 tbsps extra virgin olive oil (EVOO); also, another 2 tbsps EVOO
1 yellow onion, diced
2 tbsps all-purpose flour
1 1/4 cup chicken broth
3/4 cup milk
2 cans tuna in water, flaked
3/4 cup green peas
salt and pepper to taste
Some of the ingredients I used. You can use freshly grated Parmesan (I didn't want to grate!) |
Little Kristina helping me with some of the easier chores. She did the panko mixture in a bowl. |
INSTRUCTIONS:
- Preheat oven to 425 degrees.
- Cook your pasta leaving 2 minutes of cooking time so it's undercooked. Drain.
- In a small bowl, toss together Panko (breadcrumbs), grated parmesan cheese, and 2 teaspoons oil.
- In another pot, heat 2 tablespoons oil over medium-high. Add onion, season with salt and pepper, and cook until soft and translucent (no need to brown them), about 8 minutes.
- Add all-purpose flour and whisk to coat onion. Slowly whisk in the chicken broth. Whisk in the milk after.
- Stir constantly until sauce comes to a boil. Reduce the heat, simmer and stir frequently, until sauce thickens.
- Put in the elbow macaroni, flaked tuna, and peas. Season to taste with salt and pepper.
- Transfer tuna mixture to a 5x9 inch baking dish and top with Panko mixture.
- Bake for about 10 minutes until sauce is bubbling and crust is golden brown.
- Leave to cool 10 minutes before serving.
Assembled on a smaller baking dish ready for baking.
Fresh off the oven. |
My Tuna Casserole ready just in time for lunch!
Ting