Winter Tuna Pasta Casserole

This recipe was relatively quick and easy and pretty good, too! Next time I think I'll add more veggies maybe add some more mushrooms and green pepper... and maybe some peas for some added color.

Winter Tuna Pasta Casserole

-Spaghetti or other pasta (I used about half a box)

-4 tablespoons butter

-1/4 cup flour

-2 1/2 cups warmed milk

-salt and pepper

-3 tablespoons olive oil

-8 mushrooms, sliced

-1 small yellow onion, diced

-1 red bell pepper, diced

-handful of frozen peas

-2 cans of tuna, drained

1) Cook pasta according to package directions, drain well and set aside.

2) While pasta is cooking, make the sauce: Melt butter in a sauce pan, whisk in flour and cook for 1 minute. Slowly add milk, whisking constantly, season with salt and pepper, and cook for 4 minutes or until thick and bubbly. Remove sauce from heat, cover and set aside.

3) Cook veggies: Heat 1 tablespoon olive oil in a large sautee pan. Cook mushrooms for one minute, then add onions, and red pepper, adding olive oil as necessary. Add frozen peas and sautee for several minutes until all veggies are tender. Season veggies with salt and pepper. Add drained tuna and drained pasta to the sautee pan and toss to combine.

4) Assemble casserole: Pour the veggie/pasta/tuna mix into a greased casserole dish (I used 9x13). Then pour the reserved sauce on top evenly.

5) Bake at 375 for 25 minutes or until bubbly and thoroughly heated.

Serve with toast or crusty baguette.