MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Modern Tuna Casserole
 Categories: Seafood, Vegetables, Dairy, Pasta, Cheese
      Yield: 6 servings

      3 tb Butter; divided
      4 md Carrots; chopped
      1 md Onion; chopped
      1 md Red bell pepper; chopped
      1 c  Baby portobello mushrooms;
           - sliced
     10 oz Albacore white tuna in
           - water (2 cans);
           - drained, flaked
      2 c  Fresh baby spinach
      1 c  Frozen peas
      3 c  Uncooked spiral pasta
      1 tb A-P flour
    2/3 c  Chicken broth
    1/3 c  Half & half cream
    1/2 c  Parmesan cheese; shredded
    3/4 ts Salt
    1/4 ts Pepper

  In a large skillet, heat 1 tablespoon butter over
  medium-high heat. Add carrots, onion, red pepper and
  mushrooms. Cook and stir until tender, 8-10 minutes.
  Add tuna, spinach and peas; cook until spinach is
  just wilted, 2-3 minutes.

  Meanwhile, cook pasta according to package directions
  for al dente. Drain pasta, reserving 1 cup pasta water.
  Place pasta and tuna mixture in a large bowl; toss to
  combine. Wipe skillet clean.

  In the same skillet, melt remaining butter over medium
  heat. Stir in flour until smooth; gradually whisk in
  broth and cream. Bring to a boil, stirring constantly;
  cook and stir until thickened, 1-2 minutes, adding
  reserved pasta water if needed. Stir in Parmesan cheese,
  salt and pepper. Pour over pasta; toss to coat.

  Recipe by Rebecca Blanton, St. Helena, California

  RECIPE FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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