Creamed Tuna

¼ C butter
¼ C flour
2-3 C milk
2 cans tuna in water, not drained
¾ cups frozen petite peas
salt & pepper to taste
1½ lb pasta (shell pasta is best)

Cook pasta in salted water. Drain pasta when it is not quite al dente.

While pasta cooks, melt the butter over med-low heat in a large skillet and slowly whisk in flour. Let roux simmer about a minute, then slowly add 2 cups milk. Bring just to a boil, stir in tuna with its water. Return to boil and slowly add a more milk until mixture is the consistency of thin gravy. Add salt & pepper, then turn heat to low. When pasta is done and drained, return it to the pot and add tuna mixture, stirring to combine. Stir in peas.

Yields: 8-12 servings

Time to make: 30-40 minutes

Source: Pamela Peterson

Note: For a delicious tuna casserole, pour mixture into a 3+ quart baking dish and spread ~2 cups grated cheddar cheese over the top. Cover with aluminum foil, and bake in a pre-heated oven at 350°F for 15-20 minutes or until cheese is melted and bubbling. If you prefer your cheese crispy, leave uncovered.