This video shows Betty as its Best-Ever Tuna Casserole recipe oven baked. It is creamy and crunchy and full of wonderful parmesan – the best tuna casserole round! Ingredients: 6 ounces pasta (I used fly pasta.) 2.1 medium to large f? En pot of water with 1 tablespoon salt 2 tablespoons butter 1 / 4 cup flour 1 1 / 2 cups grated salted Parmesank? Se 1 1 / 2 cups milk ? r K? se sauce (I use skim milk.) 4.1 tsp salt (2) 6-oz. Cans chunk light tuna in water, drained 1 cup milk additionally? Additional (w? During the mixing pot together) 02.01 cup frozen peas cooking spray Fill a medium to big pot en H? Lfte with water filled? Filled. F? Gene Essl you a spoon of salt, and bring the water to a boil. F bring? Gene the 12 ounces of pasta and for cooking. Cook f? R 7-10 minutes until al dente (Chewy – not mushy). W? While the noodles cook, prepare your baking K? Se sauce. Melt 2 tablespoons spoon butter in a saucepan on the stove. Remove from heat and r 1 / 4 cup of flour? Lead lead a good durchr? Until the two are in a blended-Roux. F? Gene to 12 ounces (1 1 / 2 cups) grated Parmesank? Se, 1 1 / 2 cups milk (I use skim milk), and a quarter tsp spoon of salt. Now cook and r? You lead st? Constantly ’s a bit or two minutes, 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 Sp? Le and place the pasta on? Ck in the pot. Stir in 1 PC! Additional cup of milk, (2) 6 oz cans chunk light tuna, drained, and 1 / 2 cup frozen peas. Mix <b>. . . </ B>