Cheesy Tuna Noodle Casserole
1.3 lbs pasta shells
36 oz canned tuna
12 oz frozen peas
24 oz frozen cauliflower
1/2 c navy beans
minced garlic
2 (ish) cups milk
4 tbsp butter
1/3 c flour
shredded cheddar cheese
breadcrumbs
Cook pasta according to directions on box. Cook the beans according to directions on package, then drain excess water. Drain the tuna. Cook frozen cauliflower in a wok or large skillet. Add minced garlic (to taste) and dijon mustard (to taste) when cauliflower is no longer frozen. Add peas. Cook til peas are no longer frozen. Turn off heat, add tuna, mix well. In a saucepan, combine butter and milk. Stir on medium heat until butter is melted. Add flour, stir til combined. Add a few big handfuls of shredded cheddar cheese. Stir until cheese melts. In a large glass baking dish (or 2), combine pasta, tuna/vegetable mix, and cheese sauce. I filled a 9x13 inch dish and a 7x11 inch dish. Sprinkle the top with breadcrumbs and more shredded cheddar. Bake in a preheated oven at 375 for 25-30 minutes. Makes 12 lunches.
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