EASY PEASY TUNA CASSEROLE

 I was thinking of what to make for dinner I remembered my mom's casserole. When we were kids (a very loooong time ago) she made this frequently. I called up mom and asked if she remembered her tuna casserole recipe. After jogging her memory she remembered. She also told me that she made them with fresh peas and carrots (not frozen). As she was trying to remember how she made the biscuits I  told her she needen't to worry about that,  I will be using store bought dough. She laughed and said that she also made them from scratch... I apologized to my mom and told her that I was not as patient as she is. Well,  it is true I'm not known for my patience. You might have gathered by now that I'm also a very practical person. I cook the same way. I usually don't like to follow rules unless they are essential to the result.  My version of cooking  is fast, simple, easy and tasty.  

For the casserole:

2  6 1/2 oz. can of tuna fish in water; drained

2  Cups of frozen peas and carrots, thawed

1/2 cup of water                                                                         

2 tbsp of butter

1 medium size shallot, diced

1/2 package of uncooked pasta (elbows, little shells, etc. )

5-6 Refrigerated biscuits      

                                                         

Saute shallot with butter in a pan. Add peas, carrots and water and cook for 5 minutes. Drain any water and add tuna fish. Set aside.  

Cook pasta according to package directions, drain.

For the Bechamel sauce (white sauce):

1/4 cup of flour

2 tbsp of butter

2 Cups (or more) milk

Melt butter in a pan and add flour while stirring gradually and add the milk. Keep stirring until it reaches a flowy pudding consistency (add salt and pepper to taste).

Mix pasta, vegetables, tuna and Bechamel sauce thoroughly and place it in a oiled oven proof dish. Top with the biscuits and bake it in 350 degrees oven for 20-25 minutes or until the to is golden.

I guess my husband liked it a lot....