Tuna Casserole for Alex and Max

By fuzzygroup

Ingredients

• 1/2 bag no yolk noodles
• 1 tablespoon EVOO - Extra Virgin Olive Oil
• 1 tablespoon butter
• 2 garlic cloves, grated
• 1 small onion, chopped
• 2 tablespoons flour
• 1 cup chicken stock
• 1 cup milk or half-and-half
• Salt and ground black pepper
• 1/2 cup grated Parmigiano Reggiano, plus some for topping
• 2 6-ounce cans tuna in water, drained
• Pro Tip: Add 1 15-ounce can cannellini beans, drained

Preparation

Step 1

Preheat oven to 400°F.

Place a large pot of water over high heat and bring up to a boil to cook the pasta. Once at a boil, add some salt and the pasta and cook until al dente, according to package directions. Drain pasta thoroughly, return it to the pot and reserve.

In a large skillet over medium-high heat, heat 1 turn of the pan of EVOO and the butter. Cook garlic and onion until tender, about 2-3 minutes. Sprinkle in flour and cook for another minute then whisk in chicken stock and half-and-half, season with salt, ground black pepper. Bring it up to a bubble and thicken.

Turn off the heat, fold in the grated Parmigiano Reggiano, cannellini beans (optional), tuna, and noodles. Pour the mixture into a 13x9" baking dish and top with remaining cheese. Place in the oven to brown the topping, about 10 minutes.