Tuna Casserole

1/2 lb macaroni (or other small pasta)

2 tbsps olive oil

3 stalks celery (finely diced)

1/2 yellow onion (diced)

8 ozs sliced mushrooms

2 tbsps all-purpose flour

1 cup low sodium chicken broth

1 cup whole milk

1/2 tsp garlic powder

1/4 tsp mustard powder

3/4 tsp salt

1/4 tsp black pepper

1/2 cup monterey jack

6 ozs albacore tuna in water (packages, or cans, drained thoroughly)

1/2 cup frozen peas

1/4 cup bread crumbs

Directions
1. Place a rack in the center of the oven and preheat to 350 degrees. Bring a large pot of
salted water to a boil over high heat. Add the pasta and cook for of the amount of time
indicated on the package directions. Drain thoroughly then set asidethe pasta will
finish cooking in the oven.

2. Meanwhile, place a large skillet over medium heat and add the oil. Once the oil is hot,
add the celery and onion and cook for 34 minutes or until the onion is translucent. Add
the mushrooms and cook for an additional 3 minutesjust long enough to soften the
mushrooms a bit.
3. Sprinkle the flour over the vegetables and stir until all of the flour has been moistened.
Cook for 2 minutes, stirring constantly. Add chicken broth and stir to make sure all of the
flour is dissolved. Stir in milk, garlic powder, mustard powder, salt and pepper, bring the
mixture to a bubble then reduce the heat to medium-low. Simmer the sauce for 5 minutes.
4. Remove the sauce from the heat, add the shredded cheese then stir until completely
melted and well combined. Fold in the tuna, peas and cooked pasta. Transfer to a 3-quart
casserole dish and sprinkle with breadcrumbs. Bake 2530 minutes or until the center is
hot and the edges are bubbling. Allow the casserole to cool 5 minutes before serving.
Enjoy!