Simple Tuna Casserole
|Onion||2 Tablespoon, chopped|
|All purpose flour||3 Tablespoon|
|Milk||1 1⁄2 Cup (24 tbs)|
|Canned tuna||13 Ounce, drained (2 Cans, 6 1/2 Ounce Each)|
|Soft bread cubes||2 Cup (32 tbs)|
|Butter||2 Tablespoon, melted|
|Frozen peas||10 Ounce, cooked, drained (1 Package)|
|Carrot||1 Medium, shredded|
|Sharp cheddar cheese||1 Cup (16 tbs), shredded|
In 2-quart casserole, place 3 tablespoons butter and onion.
Microwave at HIGH (10) 2 to 3 minutes or until onion is transparent.
Add flour, salt, pepper and milk.
Stir well to blend.
Microwave at HIGH (10) 5 to 6 minutes, until thickened, stirring every 2 minutes.
In 8-inch square glass baking dish, toss bread cubes in 2 tablespoons melted butter.
Add peas and shredded carrot.
Pour cream sauce over vegetables and top with cheese.
Convection Bake at 325°F for 20 to 25 minutes.