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 a boil. Cook for 7 to 10 minutes, until al dente (chewy--not mushy). While the pasta is cooking, prepare your casserole cheese sauce. Melt 2 tablespoons butter in a saucepan on the stove. Remove from heat and stir in 1/4 cup flour 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), and 1/4 teaspoon salt. Now cook and stir continuously for a minute or two, and then occasionally. The sauce should be thick and smooth about the same time that the pasta is cooked. Drain the pasta in a colander in the sink and place 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. Mix thoroughly. transfer the mixture into an large oven-proof dish, which has been sprayed with cooking spray. Bake in an oven that has been preheated to 350 degrees for 35 minutes. Remove from oven, and let stand about 5 minutes before serving. Serve to your grateful guests! This recipe makes a large casserole, so it is very economical; also, your kids will love it, because it 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 winner in every way!!!
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|Serving Size: 1 Serving (306g)|
|Recipe Makes: 4|
|Calories from Fat: 218 (40%)|
|Amt Per Serving||% DV|
|Total Fat 24.3g||32 %|
|Saturated Fat 14.2g||71 %|
|Monounsaturated Fat 6.5g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 118.9mg||37 %|
|Sodium 974.1mg||34 %|
|Potassium 377.4mg||10 %|
|Total Carbohydrate 37.5g||11 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 35g|
|Protein 43.4g||62 %|
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Calories per serving: 548
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