A delicious and comforting tuna pasta casserole with a creamy sauce and a crispy topping.
Preheat your oven to 350°F (175°C) and lightly grease a casserole dish.
Greasing the dish prevents sticking and makes cleanup easier.
Cook the pasta according to the package instructions until al dente, then drain.
Cooking the pasta al dente ensures it won't become mushy during baking.
In a saucepan, melt the butter over medium heat and sauté the onions until tender.
Stir frequently to prevent the onions from burning.
Stir in the flour and cook for 1-2 minutes to form a roux.
Cooking the flour removes its raw taste and thickens the sauce.
Gradually whisk in the milk and salt, cooking until the sauce thickens.
Whisk continuously to avoid lumps in the sauce.
Mix in the tuna, cheese, peas, mushrooms, tarragon, paprika, and pepper.
Ensure the ingredients are evenly distributed for consistent flavor.
Layer half of the cooked pasta in the casserole dish, followed by half of the tuna mixture. Repeat the layers.
Press the layers gently to compact them slightly.
Mix the breadcrumbs with melted butter and sprinkle evenly over the top.
The buttered breadcrumbs create a golden, crispy topping.
Bake in the preheated oven for 25-30 minutes until bubbly and golden.
Check the casserole after 25 minutes to avoid over-browning.
Let the casserole cool slightly before serving. Enjoy your meal!
Allowing the casserole to cool helps it set and makes serving easier.
