Tuna Casserole

• 1 pound Whole Wheat Rotini Or Fusili Pasta
• 2 Tablespoons Butter
• 2 Tablespoons Flour
• 1- 1/2 cup Milk, Slightly Warmed
• 1 can (10 Oz. Size) Cream Of Mushroom Soup
• 1 can Tuna, Drained And Flaked (120 Grams, Drained)
• 1 teaspoon Freshly Cracked Black Pepper
• 2 cups Grated Cheddar Cheese

1. Step 1: Cook the pasta according to its package.
2. When its done, drain it and set it aside.
3. Preheat the oven to 375 F.
4. Step 2: In a sauce pot over medium heat, add the butter.
5. After the butter has melted, add the flour and mix together.
6. Let this mixture cook for a few minutes.
7. Step 3: While the flour and butter are cooking, heat up the milk in the microwave or in a small sauce pot on the stove until warmed.
8. Step 4: Now whisk in the warmed milk into the butter mixture, until thickened.
9. This may take 5-10 minutes to thicken.
10. Step 5: Now add the cream of mushroom soup and the drained can of flaked white tuna.
11. Mix together and season with lots of black pepper.
12. Step 6: In a large casserole dish, add the cooked pasta, along with the cream mixture.
13. Mix together well and then add the shredded cheddar cheese on top.
14. Bake for 30-35 minutes, or until the cheese is nicely melted and golden brown.
15. Serve with steamed vegetables.

rotini, butter, flour, milk, cream of mushroom soup, freshly cracked black pepper, cheddar cheese

Taken from tastykitchen.com/recipes/main-courses/tuna-casserole/ (may not work)