Tuna Casserole
Prep Time: 20
Cook Time: 30
Serves: Serves: 8
Ingredients
- 10 oz. bow tie or rotini pasta
- 1/4 cup butter
- 1/4 cup flour
- 3 cups nonfat milk
- 1/2 tsp. dry mustard
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/8 tsp. nutmeg
- 1/2 cup frozen peas (optional)
- 3 cans (6 oz. each) white tuna in water, drained
- 1 cup (4 oz.) Sargento® Fancy Shredded Mozzarella Cheese
- 1 cup (4 oz.) Sargento® Fancy Shredded Sharp Cheddar Cheese, divided
- 1/8 tsp. paprika
Directions
Cook pasta according to package directions. Drain; return to pot.
Melt butter in medium saucepan over medium heat. Stir in flour; cook 2 minutes, stirring constantly. Gradually stir in milk; bring to a simmer, stirring frequently. Stir in mustard, salt, pepper and nutmeg; simmer 1 minute more or until sauce has thickened.
Pour white sauce and, if desired, peas over pasta; toss well. Add tuna, Mozzarella cheese and 1/2 cup Cheddar cheese; toss well.
Spoon mixture into 8x8-inch pan or 2-quart casserole coated with cooking spray. Sprinkle with remaining Cheddar cheese and paprika. Bake in preheated 350°F oven 30 minutes or until hot and bubbly.