Tuna Casserole
- 1 lb macaroni noodles
- Olive oil
- 5 Tbsp butter
- 1/2 finely chopped onion
- 4 minced garlic cloves
- 1 tsp dried thyme (or 1 Tbsp fresh)
- 1/8 tsp cayenne pepper
- 1/4 cup flour
- 2 cups chicken broth
- 2 cups half and half, milk, cream or any combination of the 3
- 2 6 oz cans of tuna
- 1 cup of peas
Preheat oven to 400 degrees. Cook macaroni according to directions on the box, drain, and set aside. In a separate pot melt the butter over medium heat. Add the chopped onions and cook until soft, stirring occasionally. Add the garlic, thyme and cayenne and cook until just fragrant. Add the flour stirring to absorb all the juices. Cook flour mixture over medium-low heat for 3-4 minutes, stirring often. Whisk in the broth and half and half, increasing the heat to medium to medium high. Stir often removing lumps and bring to a simmer. Season with salt and pepper. Drain tuna and flake with a fork. Add to the drained pasta along with the warm cream mixture and peas. Combine well. Pour pasta into a casserole dish.
Crunchy Topping: Place 4 slices of bread and 2 Tbsp butter in a food processor and pulse until crumbly. Spread across top of casserole. Bake 10-15 minutes until bubbly and browned on top.
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