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Tuna and Orzo Casserole


Tuna and Orzo Casserole

Tuna and Orzo Casserole

Diana Rattray
This tasty casserole is topped with fresh shredded Parmesan cheese before it's baked. Serve this casserole with a tossed salad and warm baked bread or rolls.


  • 1 cup orzo pasta
  • 3 tablespoons butter
  • 8 ounces mushrooms, washed, sliced
  • 4 green onions (scallions), thinly sliced
  • 3 tablespoons flour
  • 1 1/2 cups milk, (low fat is fine)
  • 1 large can (12 ounces) white tuna in water, drained
  • 1 1/2 cups frozen peas, cooked and drained
  • 1/4 to 1/2 cup shredded Parmesan cheese
  • 1/2 to 1 teaspoon salt, or to taste
  • 1/4 teaspoon ground black pepper


Cook the pasta in boiling salted water according to package directions.

In a large saucepan, heat butter over medium heat. Add the mushrooms and sliced green onions; saute, stirring, until onion is softened and mushrooms are browned. Stir in flour until blended into the butter. Gradually stir in the milk. continue cooking, stirring, until the mixture is thickened. Add the tuna and cooked peas; stir in salt and pepper, to taste. Combine the sauce mixture and drained pasta until blended. Spoon into the prepared baking dish and top with Parmesan cheese. Bake at 350° for 25 to 30 minutes, or until lightly browned and hot.
Serves 4 to 6.

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