Individual Tuna Casserole

Individual Tuna Casserole

Ingredients: 

1 lb. of Rigatoni Pasta (cooked al dente and set aside)
4 tbsp. of butter
1 small onion chopped
1/4 cup flour
3 cups whole milk
1-1/2 cups baby peas
3/4 cups roasted red pepper-chopped
2 cups chopped mushrooms
3 six oz. cans of tuna packed in oil
1/2 cup of grated Parmesan cheese
salt and pepper
2 more tbsp. of butter
1/2 cup Panko bread crumbs
1/2 tsp. crushed red pepper flakes
basil leaves

Instructions:
 
Preheat oven to 425 F  

In a saucepan melt 4 tbsp. of butter, add onion and cook until soft. 

Add flour and stir until a ball forms--slowly add the milk and continue to whisk. When all the milk is in the pan, bring the mixture up to a boil until it thickens! 

Remove from heat and add--pasta, tuna, mushrooms, peppers and cheese. Season with salt and pepper.

Put the remaining 2 tbsp. of butter into pan and melt, add the breadcrumbs and mix really well. Remove from heat. 

Put the casserole into 4 large gratin dishes or 6 small. Sprinkle with the breadcrumb mixture. 

Bake in oven for 15 to 20 minutes.

Sprinkle with red pepper flakes and basil leaves.