Pasta casserole with tuna

Ingredients:

• 5 slices whole wheat bread, with crusts
• 1 tbsp. l. rapeseed oil
• 1 small onion, chopped (about 1 cup)
• 1 large stalk celery, finely diced (about 1/2 cup)
• 1 package (280 g) of champignons, stems removed, caps chopped (about 2.5 cups)
• 1/4 cup premium flour
• 3 cups of milk with 1% fat content
• 1 cup lightly salted chicken or vegetable broth
• 3/4 tsp salt
• 1/4 tsp ground black pepper
• 220g whole grain fettuccine pasta, broken into 3 pieces and cooked according to package directions
• 1 package (280 g) frozen chopped broccoli, thawed
• 1 package (280 g) frozen green peas, thawed
• 4 cans of tuna in its own juice (170g each), drained

Preparation:

1. Preheat oven to 220°C.
2. Place bread in a food processor and pulse for 30 seconds until crumbs form (about 2 1/2 to 3 cups crumbs).
3. Heat the canola oil in a large skillet over medium heat. Add the onion and cook, stirring, until softened and translucent, 8 minutes. Add the celery and cook, stirring, until softened, 6 minutes total. Add the mushrooms and cook, stirring, until they release their liquid, 5-7 minutes. Add all of the flour and immediately stir vigorously with a wooden spoon until the flour is completely combined with the liquid in the skillet and there are no lumps left.
4. Add the milk and broth, stir, and bring the mixture to a boil. Reduce the heat and simmer, stirring constantly, until the liquid thickens and reduces by about 1/2 cup, 7-8 minutes. Season with salt and pepper to taste and stir. Stir in the cooked pasta, mixed vegetables, broccoli, peas, and tuna, distributing them evenly. Transfer to a 9 x 13-inch (22 x 32 cm) pan. Sprinkle with bread crumbs. Bake for 25 minutes or until the crumbs are golden brown. At this point, pasta casserole You can add concentrated milk and sour cream.