I grew up eating tuna noodle casserole, and I dont have the fondest memories of it, so I wasnt going to put it on this blog. However, looking through some tuna recipes, I found there are many different versions of this dish. The version I am used to usually contained a cream of soup of some kind, and I think that is what turned me off. In this version I didnt include a soup and made it with a combo of butter and flour, which created a creamy consistency. Combining that with real cheddar cheese gave it a great creamy, cheesy consistency. This dish was a well balanced meal for all. It contained carbs, vegetables, protein and dairy, a win win for everyone.
8 ounces penne pasta .90
2 tbsp butter .32
2 tbsp flour .17
1 tsp black pepper .05
1 cup milk .12
1 cup shredded cheddar cheese $1.00
1 can 5 ounces tuna $1.99
1 can 15 ounces drained rinsed peas $1.79
$6.35
preheat oven to 350
heat butter on low, when melted add flour and milk stirring the whole time
when melted and smooth, add cheddar cheese and black pepper, stir until smooth and melted
in baking dish add noodles and sauce, toss well together
add tuna and peas, mix well together
bake for 30 minutes
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