Tuna Casserole Recipe

• 1 pound medium shells
• 6 tablespoons butter
• 1 1/2 cups diced celery
• 1 1/2 cups diced onion
• 2 cloves garlic, finely minced
• 5 tablespoons flour
• 1 teaspoon seasoned salt
• 1/8 teaspoon ground black pepper
• 2 cups chicken broth
• 2 tablespoons dry sherry, optional
• 1 1/2 cups whole milk or half-and-half
• 2 cups shredded sharp Cheddar cheese, divided
• 12 ounces white tuna in water, drained,
• 1 cup frozen green peas, cooked
• 1 cup small cheese crackers

1. Preheat oven to 350 degrees. Generously grease a 3-quart baking dish.
2. Boil pasta according to package directions; drain, rinse, and set aside.
3. Over medium heat, melt butter in a large size skillet.
4. Combine onion and celery; sauté, stirring frequently, until vegetables are tender.
5. Add minced garlic and cook for an additional minute.
6. Mix in flour, seasoning, and pepper until well blended and mixture begins to bubble.
7. Add sherry and chicken broth and bring to a simmer.
8. Continue stirring for an additional 2 minutes.
9. Stir in milk and approximately 1 1/2 cups of the cheese. Cook until the mixture begins to bubble again and cheese has completely melted.
10. Drain tuna, break into smaller pieces, and stir into the sauce along with the peas.
11. Combine sauce with pasta and transfer pasta and sauce into the prepared baking dish.
12. Crumble crackers and combine with the remaining shredded cheese, then sprinkle over the casserole and bake for approximately 20 to 25 minutes, until the top turns a light brown.
13. Remove from oven and let cool for 5 minutes. Serve and enjoy.

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