A baked tuna and cheese pasta casserole for one serving.
120 gCanned Tuna
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60 gMonterey Jack
15 gButter
0.5 cupMilk
40 gGreen peas
Optional
30 gOnion
Optional
80 gPasta
4.25 cupsWater
10 gFlour
1 tspCooking oil
To tasteSalt
To tasteBlack Pepper
Prepare and bake a tuna and cheese pasta casserole following the detailed steps below.
Preheat the oven to 190C/375F and lightly grease a small baking dish with cooking oil.
Bring the water to a boil in a pot, add a pinch of salt, then add the pasta and cook until just al dente according to package directions.
Drain the cooked pasta well and set aside.
In a small saucepan, melt the butter over medium heat, then add the flour and cook, stirring, for about 1 minute to form a roux.
Slowly whisk in the milk, stirring constantly until the sauce thickens and gently simmers.
Stir in about two-thirds of the grated cheddar cheese until melted, then season the sauce with salt and black pepper to taste.
In a bowl, combine the drained tuna, cooked pasta, peas, and onion, then pour the cheese sauce over and mix gently to coat everything evenly.
Transfer the mixture to the prepared baking dish and sprinkle the remaining cheddar cheese evenly over the top.
Bake the casserole for 15–20 minutes until the top is golden and the filling is bubbling.
Let the casserole rest for 5 minutes before serving.