"Chicken of the Sea" Casserole

The only thing I can say about this casserole, other than it's another one of those favorite comfort foods, is that this recipe is made from scratch. It's not your mother's old stinky, fishy casserole you remember as a child. For those of you who ate stinky, fishy casseroles growing up, you know what I'm talking about. Unfortunately, for some you, you may still have abnormal reactions to the words...Tuna Casserole...that sends you into some kind of "ewww", "yuck" frenzy. Well, let me just tell you...besides the burnt cracker crumbs on top of this casserole, this recipe was very yummy. Another hit with the family that leaves you swimming downstream instead of up in compliments. I also added a grated white Irish cheddar cheese to the sauce instead of parmesan. Very yummy! And I know I always say this, but you can add as much or as little of the peas as you want. If you use the peas do not add them until just before you add the pasta mixture to the baking dish. It doesn't take much to cook peas. The warm water and oven heat should be enough. You can substitute the peas for broccoli or leave the peas completely out and serve with a side salad and garlic bread.

"Chicken of the Sea" Casserole

3 tbls. olive oil
3 tbls. real butter
2 tbls. flour
2 cups milk
1/2 teas. salt
1/2 teas. pepper
1 teas. garlic powder
1 tbls. lemon juice
1 c. grated parmesan or white cheddar
1/2 cup sour cream
1 cup frozen green peas
2 cans of white albacore tuna, drained
14 oz. pkg. of penne pasta, cooked and drained
Butter crackers, crushed

In a large pot, boil water and cook pasta accordingly to package directions.

Meanwhile, in a large skillet over medium heat, add olive oil and butter and melt to combine. Once butter begins to bubble, add flour and stir using a whisk. (This is the beginning stages of a roux.) Whisk flour mixture briskly to prevent any lumps. Once it's smoothe, slowly add the milk while whisking to combine. Add the salt, pepper, garlic powder, lemon juice and sour cream. Add grated cheese a little at a time and continue whisking until thoroughly combined. Check for flavor at this time. Add more salt or pepper if needed. Add drained tuna to the sauce. Stir. Run frozen green peas over warm water to take away the chill. Set aside. Do not add peas at this time.

Preheat oven to 375 F degrees.

After pasta has been cooked and drained, add it to the sauce mixture, toss to coat. Then add in the peas. Toss to coat again. Place pasta into a 9x13 baking dish and top with crushed crackers and bake in preheat oven for 15-20 minutes or until crackers are browned. Serve warm.