Tuna Rice Casserole

Ingredients

• •3 tablespoons butter
• •1 medium onion, diced
• •2 cloves garlic, minced
• •3 tablespoons all-purpose flour
• •1½ cups chicken broth
• •½ cup heavy cream
• •2 cups cooked rice
• •12 ounces canned tuna, drained
• •1 cup frozen peas
• •to taste salt and pepper
• •½ cup panko breadcrumbs
• •2 tablespoons melted butter

Instructions

1. 1Preheat your oven to 350°F and lightly grease a 9-by-13-inch casserole dish.
2. 2Melt 3 tablespoons of butter in a large skillet over medium heat.
3. 3Add the diced onion and cook until softened, about 3 minutes, then stir in the minced garlic and cook for 1 minute more.
4. 4Sprinkle the flour over the onion mixture and stir continuously for 1 minute to create a roux.
5. 5Gradually pour in the chicken broth and heavy cream while stirring to avoid lumps, then simmer for 2 minutes until thickened.
6. 6Stir in the cooked rice, drained tuna, and frozen peas, mixing gently until combined.
7. 7Season the casserole with salt and pepper to your taste.
8. 8Transfer the tuna and rice mixture to your prepared baking dish and spread it evenly.
9. 9In a small bowl, combine the panko breadcrumbs with 2 tablespoons of melted butter and sprinkle this mixture evenly over the top.
10. 10Bake for 25 to 30 minutes until the casserole is heated through and the breadcrumb topping is golden brown.
11. 11Remove from the oven and let cool for 5 minutes before serving.