Individual Tuna Casserole

INGREDIENTS:

1 Pound of Rigatoni Pasta ( cooked al dente and set aside)

4 tablespoons of butter

1 small onion chopped

1/4 cup of flour

3 cups of whole milk

1 1/2 cups of baby peas

3/4 cups of roasted red pepper-chopped

2 cups of chopped Shitake mushrooms

3 six ounce cans of tuna packed in oil

1/2 cup of grated  Parmesan cheese

salt and pepper

2 more tablespoons of butter

1/2 cup of panko breadcerumbs

1/2 teaspoon of crushed red pepper flakes

basil leaves

DIRECTIONS: 

In a saucepan melt 4 tablespoons of butter, add onion and cook until soft.  Add flour and stir until a ball forms--slowly add the mil and continue to whisk.  When all the milk is in the pan, bring the mixture up to a boil until it thickens! Remove from heat and add--pasta, tuna, mushrooms, peppers and cheese.  Season with salt and pepper! 

Put the remaining 2 tablespoons of butter into pan and melt, add the breadcrumbs and mix really well.  Remove from heat.  Put the casserole into 4 large gratin dishes or 6 small.  Sprinkle with the breadcrumb mixture.  Bake in a 425 degree oven for 15 to 20 minutes.

Sprinkle with red pepper flakes and basil leaves!