This is not the same tuna casserole that your mom makes. I loved tuna casserole growing up but I could never replicate my mom's so here is the one I found and like to make. Enjoy!
3 Tablespoons Arbequina Extra Virgin Olive Oil from Olive Oil Etcetera
1 small yellow onion
1/4 cup all - purpose flour
4 cups whole milk
course salt and black pepper
1 hamburger bun - torn into small pieces
1/4 cup ground parmesan cheese
1/2 teaspoon Italian seasoning
1/2 teaspoon chili flakes, optional
1 package (10 oz), chopped frozen spinach, thawed and squeeze excess water out.
2 cans (9 oz) light tuna in the can, water based, drained and flaked
6 oz Jumbo pasta shells, cooked according to instructions on box or bag
Preheat oven to 375 F
In a medium pot, heat oil on medium high heat and add chopped onions. Cook for about 6 minutes or under translucent.
Add flour, stirring constantly for about 1 minute.
Gradually add milk and whisk constantly for about 3 minutes or until the mixture thickening and bubbles.
Season with salt and ground black pepper and let cool slightly.
Next, In a food processor, combine bread, Italian seasoning, Parmesan cheese and red pepper flakes (optional). Process until fine crumbs form. Mix half of mixture with spinach and tuna and the other half with the sauce. season with salt and pepper. Fill each cooked shell with mixture and line them in a 9 x 13 inch baking dish. Top with sauce and breadcrumb mixture and bake for about 20 minutes.
*Recipe adapted from Everyday Food, March 2012