Tuna Noodle Casserole

I first made this as a joke. We don't usually eat packaged or processed foods, so my kids had never heard of this. My husband, however, grew up on packages of tuna "helpers". The kids said they wanted to try it, so I made this homemade version. It became an instant hit and now it is requested often. This dish is easy and versatile.  You can use brown rice pasta or regular pasta, and substitute the half and half for plain almond milk with no problem.

Serves 6-8

3 tablespoons butter
1 medium onion, chopped
2 stalks celery, diced
2 carrots, diced
1 bay leaf
1 tablespoon dried dill
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
3 tablespoons unbleached A/P flour
3-5 oz cans solid Albacore tuna packed in water (do NOT drain)
2 cups half and half
1 cup frozen peas
1 lb package pasta, bowties or fusilli, cooked and drained according to the package instructions

In a heavy bottomed sauté pan, melt the butter over medium heat. Add the onions, carrots, and celery. Sauté a few minutes, stirring often. Add the spices and sea salt and pepper.  Sauté another 5 minutes stirring occasionally.  Add the flour and stir well. Cook for 1 minute. Add the tuna and its juice.  Stir in the half and half. Continue stirring constantly until the sauce is thickened a bit.  Turn off the heat. Add the cooked pasta and frozen peas.  Taste and add more sea salt and pepper, if needed. At this point, you can serve as is, or pour into a buttered casserole dish and bake in a preheated 350 degree oven for about 15 minutes - just until there is a golden brown crust.

Enjoy!