1. Fill a medium to large pot one-half full of water. Add 1 tablespoon salt,and bring the water to a full boil. Add the 12 oz. of pasta, and bring to aboil. Cook for 7 to 10 minutes, until al dente (chewy--not mushy). While thepasta is cooking, prepare your casserole cheese sauce. Melt 2 tablespoonsbutter in a saucepan on the stove. Remove from heat and stir in 1/4 cupflour an stir vigorously, until the two are blended into a roux. Add 12 oz.(1 1/2 cups) grated Parmesan cheese, 1 1/2 cups milk (I use skim milk), and1/4 teaspoon salt. Now cook and stir continuously for a minute or two, andthen occasionally. The sauce should be thick and smooth about the same timethat the pasta is cooked. Drain the pasta in a colander in the sink andplace the pasta back in the pot. Stir in 1 additional cup milk, (2) 6 oz.cans chunk light tuna, drained, and 1/2 cup frozen green peas. Mixthoroughly. transfer the mixture into an large oven-proof dish, which hasbeen sprayed with cooking spray. Bake in an oven that has been preheated to350 degrees for 35 minutes. Remove from oven, and let stand about 5 minutesbefore serving. Serve to your grateful guests! This recipe makes a largecasserole, so it is very economical; also, your kids will love it, becauseit is a variation on macaroni and cheese! If you don't have a large family,you may freeze the leftovers, and avoid cooking a meal later! A real winnerin every way!!!

Nutrition (calculated from recipe ingredients)---------------------------------------------- Calories: 255 Calories From Fat: 146 Total Fat: 16.6g Cholesterol: 48.3mg Sodium: 739.8mg Potassium: 83.8mg Carbohydrates: 10g Fiber: ~~lt1g Sugar: 1.3g Protein: 16.2g

Comments: Betty tells how to make her Best-Ever Oven-Baked Tuna Casserolerecipe. It is creamy and crusty and full of wonderful Parmesan cheese--thebest tuna casserole around!

Recipe Source: From: bettyskitchen | April 02, 2009