Channeling my inner 1950's housewife, I decided to host a picnic and absolutely one hundred percent needed to make a tuna casserole for it. It was a huge hit! So, here I am sharing the recipe just in time for Fourth Of July weekend!
IN YOUR STOCK POT. fill your pot with water and bring it to a boil.
Add in your rigatoni and let it par-cook for 2-3 minutes.
Set your pasta aside.
Over medium-high heat, heat 2 tbsp of your extra virgin olive oil in your now empty stock pot.
Add in your onions and cook until softened—about 5 minutes.
Whisk in your flour.
While continuously whisking, slowly add in your chicken broth, whole milk, chopped rosemary and 1 tsp of thyme.
Bring to a boil.
Lower to a simmer and let cook for 10 minutes making sure to stir occasionally.
Add in your pasta, peas, salt and pepper.
Using your fork, add in flaky pieces of tuna.
IN YOUR PIE DISH. preheat your oven to 425°.
Transfer the contents of your stock pot into your pie dish.
In your mixing bowl, mix together your breadcrumbs, parmesan and 2 tbsp of extra virgin olive oil.
Sprinkle your bread crumb mixture over your pasta mixture in your pie dish.
Optional, put your pie dish on your baking sheet for ease of pulling it in and out of the oven.
Bake for 15 minutes—or until golden brown.
Sprinkle on your remaining rosemary and thyme.
Let cool for 5-10 minutes.