Best Tuna Casserole Recipe
I suggest using frozen peas for this recipe unless you have fresh ones. I don’t recommend using canned peas because they always end up mushy.
6 oz spiral pasta
1 tbsp butter
1 cup fresh sliced mushrooms
1 small onion, diced
1 cup chicken broth
1 cup milk
1/4 cup all-purpose flour
1 can tuna, drained
1 cup frozen peas, thawed
1 small jar chopped pimento, drained
1/2 tsp dried thyme
Cook pasta according to directions. Drain; cover and set aside.
Preheat oven to 350 F. Spray 2 quart casserole dish with cooking spray; set aside.
Melt butter in large skillet over medium-high heat. Add mushrooms and onions; cook and stir until onion is tender, about 5 minutes.
Using a whisk, stir together chicken broth, milk and flour in a small bowl until blended really well. Stir into mushroom mixture; bring to a boil. Cook and stir for about 2 minutes or until it has thickened. Reduce heat to medium.
Stir in tuna, peas, pimientos and thyme. Add past to tuna mixture and stir.
Spread pasta mixture evenly in prepared casserole dish. Bake until bubbly and heated through, about 30 to 35 minutes. Let stand 5 minutes before serving.