Three Cheese Skillet Tuna Casserole
Sharp Cheddar, American, and fresh grated Romano Cheese, no can soups, made with an easy roux of butter, flour, and milk. Penne Pasta and Canned Tuna Fish…
Three Cheese Skillet Tuna Casserole
INGREDIENTS
- 1-2 cans tuna fish, your preference, drained, about 4 or 5 ounces each
- 4 tablespoons butter
- 3 tablespoons flour, regular or gluten free
- 1 & 1/2 cup milk, more if needed
- 3 slices American cheese, tear into smaller pieces
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup fresh grated Romano cheese
- 1 tablespoon dry minced onions
- 2 teaspoons of each, onion powder, garlic powder, no salt seasoning mix, your favorite blend.
- salt and pepper to taste
- 6-8 ounces penne pasta, or your favorite pasta shape, cooked to package directions, (regular or gluten free)
DIRECTIONS
- Turn heat on medium, in a large skillet.
- Add the butter, melt, sprinkle flour in skillet stir to blend completely.
- Add milk slowly while stirring continuously, keep stirring until it thickens, turn heat down to low. If it gets to thick add a little more milk.
- Add and stir in the seasonings and salt and pepper to taste.
- Add the tuna fish, break up to smaller pieces, stir until everything is blended together.
- Add the all the cheeses, stir until cheese is melted and blended in.
- Add the cooked pasta, fold in with a rubber spatula to cover pasta and blend evenly.
- Turn off heat. Serve with extra Romano cheese for top. Serves 2-3. Enjoy!
