Tuna Casserole

• 8 ounces uncooked elbow macaroni
• 2 tablespoons canola oil
• 2 tablespoons unsalted butter
• 1/3 cup finely chopped red onion
• 1.1 ounces all-purpose flour (about 1/4 cup)
• 2 1/2 cups 2% reduced-fat milk
• 4 ounces reduced-fat cheddar cheese, shredded (about 1 cup)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup frozen petite green peas
• 2 (5-ounce) cans solid white tuna in water, drained
• Cooking spray
• 1/2 cup panko (Japanese breadcrumbs)
• 1/4 cup (1 ounce) grated fresh Parmesan cheese

1. Preheat oven to 375u0b0. Cook pasta according to package directions, omitting salt and fat; drain.
2. Heat oil and butter in a Dutch oven over medium-high heat until butter melts. Add onion; saute 3 minutes. Reduce heat to medium. Sprinkle flour over onion mixture, stirring until blended; cook, stirring constantly, 2 minutes. Gradually stir in milk. Bring to a simmer; stir in cheddar cheese, salt, and pepper. Cook 1 minute or just until cheese melts. Stir in peas and tuna.
3. Add pasta, tossing to coat. Pour pasta mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Sprinkle with panko and Parmesan cheese.
4. Bake at 375u0b0 for 20 minutes or until bubbly and golden.

elbow macaroni, canola oil, unsalted butter, red onion, flour, milk, cheddar cheese, kosher salt, freshly ground black pepper, frozen petite green peas, solid white, cooking spray, parmesan cheese

Taken from www.myrecipes.com/recipe/tuna-casserole (may not work)