Tuna Noodle Casserole with Bechamel Sauce

Ingredients

• 0.5 packages penne pasta , 16 ounce
• 5 tablespoons salted butter , divided
• 3 tablespoons all-purpose flour
• 2.5 cups cold milk
• 2 tablespoons dried minced onion
• 2 bays leaves
• 0.13 teaspoons cayenne pepper
• 0.5 teaspoons salt , divided
• 2 cans tuna in water , 6 ounce
• 1.5 cups frozen peas
• 1.5 cups grated Colby-Jack cheese
• 0.5 teaspoons freshly ground black pepper
• 4 slices bread , cut into 1/2-inch pieces
• 0.25 cups grated Parmesan cheese

Instructions

1. 1

   Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, for 2 minutes less than directed on the package, about 9 minutes. Drain penne, reserving 1 cup pasta water, rinse, and set aside.

2. 2

   Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch casserole dish.

3. 3

   Melt 3 tablespoons butter in a large, shallow saute pan. Stir in flour and continue stirring until golden, about 3 minutes. Gradually whisk in milk. Add minced onion, bay leaves, and cayenne pepper. Continue cooking until bechamel sauce thickens, 10 to 15 minutes. Season with 1/4 teaspoon salt.

4. 4

   Place the cooked pasta into a large bowl. Add bechamel sauce and mix well. Crumble the drained tuna over the pasta. Add peas and Colby-Jack cheese; mix. Thin the mixture with 2 to 4 tablespoons of the reserved pasta water. Season with pepper and remaining salt. Transfer to the prepared casserole dish.

5. 5

   Melt remaining 2 tablespoons butter. Add bread cubes; mix well until bread is completely coated. Stir in Parmesan cheese. Top casserole with this bread mixture and cover tightly with aluminum foil.

6. 6

   Bake in the preheated oven for 30 minutes. Remove foil and continue baking until top is browned and golden, about 10 minutes more.