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Individual Tuna Casserole

Individual Tuna Casserole
Recipe type: Breakfast
Cuisine: American
Serves: 4
Prep time:
Cook time:
Total time:
  • 1 lb. of Rigatoni Pasta ( cooked al dente and set aside)
  • 4 tbsp. of butter
  • 1 small onion chopped
  • ¼ cup of flour
  • 3 cups of whole milk
  • 1½ cups of baby peas
  • ¾ cups of roasted red pepper-chopped
  • 2 cups of chopped Shitake mushrooms
  • 3 six oz. cans of tuna packed in oil
  • ½ cup of grated Parmesan cheese
  • salt and pepper
  • 2 more tbsp. of butter
  • ½ cup of panko breadcerumbs
  • ½ tsp. of crushed red pepper flakes
  • basil leaves
  1. In a saucepan melt 4 tbsp. of butter, add onion and cook until soft. Add flour and stir until a ball forms--slowly add the mil and continue to whisk. When all the milk is in the pan, bring the mixture up to a boil until it thickens! Remove from heat and add--pasta, tuna, mushrooms, peppers and cheese. Season with salt and pepper
  2. Put the remaining 2 tbsp. of butter into pan and melt, add the breadcrumbs and mix really well. Remove from heat. Put the casserole into 4 large gratin dishes or 6 small. Sprinkle with the breadcrumb mixture. Bake in a 425 F oven for 15 to 20 minutes.
  3. Sprinkle with red pepper flakes and basil leaves.
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