Bechamel is such a wonderful ingredient for so many dishes. With tuna casserole, bechamel eliminates the need for a canned cream soup… its thick, creamy texture clings to the pasta and adds tremendous flavor overall. The amount used in this recipe keeps the entire casserole light but still filling.
Ingredients
- ½ (16 ounce) package penne pasta
- 5 tablespoons salted butter, divided
- 3 tablespoons all-purpose flour
- 2 ½ cups cold milk
- 2 tablespoons dried minced onion
- 2 bay leaves
- 1/8 teaspoon cayenne pepper
- ½ teaspoon salt, divided
- 2 (6 ounce) cans tuna in water, drained
- 1 ½ cups frozen peas
- 1 ½ cups grated Colby-Jack cheese
- ½ teaspoon freshly ground black pepper
- 4 slices bread, cut into 1/2-inch pieces
- ¼ cup grated Parmesan cheese
Directions
Step 1
Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, for 2 minutes less than directed on the package, about 9 minutes. Drain penne, reserving 1 cup pasta water, rinse, and set aside.
Step 2
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9×13-inch casserole dish.
Step 3
Melt 3 tablespoons butter in a large, shallow saute pan. Stir in flour and continue stirring until golden, about 3 minutes. Gradually whisk in milk. Add minced onion, bay leaves, and cayenne pepper. Continue cooking until bechamel sauce thickens, 10 to 15 minutes. Season with 1/4 teaspoon salt.
Step 4
Place the cooked pasta into a large bowl. Add bechamel sauce and mix well. Crumble the drained tuna over the pasta. Add peas and Colby-Jack cheese; mix. Thin the mixture with 2 to 4 tablespoons of the reserved pasta water. Season with pepper and remaining salt. Transfer to the prepared casserole dish.
Step 5
Melt remaining 2 tablespoons butter. Add bread cubes; mix well until bread is completely coated. Stir in Parmesan cheese. Top casserole with this bread mixture and cover tightly with aluminum foil.
Step 6
Bake in the preheated oven for 30 minutes. Remove foil and continue baking until top is browned and golden, about 10 minutes more.
Cook’s Notes:
You can substitute broccoli for peas. Use 1/4 cup minced fresh onion instead of dried, if preferred.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 430 | |
% Daily Value * | |
Total Fat19g | 24% |
Saturated Fat12g | 60% |
Cholesterol65mg | 22% |
Sodium602mg | 26% |
Total Carbohydrate38g | 14% |
Dietary Fiber3g | 10% |
Total Sugars7g | |
Protein27g | |
Vitamin C6mg | 30% |
Calcium158mg | 12% |
Iron3mg | 14% |
Potassium347mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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