Recipe #1 - Upscale Tuna Casserole

Makes about 8 servings.

12 oz. dried pasta (farfalle, orechiette, wide noodles for example)
7 oz. good-quality canned/jarred/packaged albacore tuna (it's worth the money to get the best you can find)
1 cup frozen peas
2 Tbsp. butter or oil
1 sweet onion, diced
2 cloves garlic, minced
3 cups sliced wild mushrooms (portobello, oyster, shiitake, porcini, or any combination)
2 Tbsp. white flour
1.5 cups low-fat milk
Salt & pepper
4 oz. sharp cheddar cheese, grated

Preheat oven to 350 degrees.

Boil the pasta in salted water according to package directions until al dente. Cook the peas briefly in boiling water to warm. Drain both pasta and peas in the same colander. Sprinkle with a bit of oil to keep it from sticking.

Melt the butter or oil in a heavy saucepan and sweat the onion and garlic until soft. Add the mushrooms and cook until they release their juices and begin to brown a bit, about 8 minutes. Sprinkle in the flour and mix well to create a roux. Slowly add the milk, stirring often until it becomes a warm sauce with the vegetables.

Put the pasta/pea mixture in a large mixing bowl. Add the mushroom sauce mixture. Flake in the tuna and mix everything well. Season to taste with salt and pepper. Pour into a large casserole dish that's been treated with cooking spray. Scatter the grated cheese evenly over the top. and bake for 30 minutes at 350 degrees.

Serve with steamed green vegetables (asparagus, broccoli, brussels sprouts) and a green salad. Enjoy!