Easy and Creamy Tuna Casserole

Jason loves tuna and as most of you could guess by recent blog posts, I do not. The recipes I usually make (Cheesy Tuna Casserole) seems a little heavy, so I wanted to make something lighter for Jason. This recipe does use a slurry for the white sauce instead of a roux and does not have any cheese in it. Jason said it was just as good as they cheesy casserole, so I think it is a winner.

Easy and Creamy Tuna Casserole

Serves 4-6

Ingredients

• Penne Pasta (enough for 2-3 servings)
  
• 1 tbsp oil
  
• 2 Cans of Tuna
  
• 2 Carrots, diced
  
• 1 stalk of Celery, diced
  
• Full Pea Pods, Diced
  
• 1 tbsp lemon juice
  
• Parmesan Cream Sauce* (see below)

Parmesan Cream Sauce Ingredients

• Parmesan Cheese
  
• 1 cup milk
  
• 1 tbsp flour
  
• Black Pepper
  
• Salad Supreme
  
• Rosemary
  

Directions

1. Boil Noodles
2. Cook Veggies in a pan with 1 tbsp oil
3. Add Tuna
4. Add 1 tbsp lemon juice
5. In a separate pan prepare the slurry
1. Pour ½ cup of milk into a measuring cup and add 1 tbsp flour. Mix well. Add the remaining ½ cup milk and mix well. Add pepper, salad supreme, and rosemary. 
2. Pour mixture into a pan and stir constantly over medium heat with a spatula until it begins to bubble. Remove from heat and stir in Parmesan cheese.
6. Pour Parmesan cream sauce over the veggies and mix well. Add the cooked and drained noodles to the mixture. Stir completely.
7. If desired, you could pour into a casserole dish, top with bread crumbs, and bake at 375 for 15 minutes, or until bread crumbs are browned.