2 cups Penne Pasta

½ cup diced Onion

2 ribs celery, diced

2 Tbsps. unsalted Butter

2 Tbsps. Flour

2 cups Milk

2 cups shredded Cheese

1 Tbsp. Dijon Mustard

1 tsp. Salt

½ tsp. ground White Pepper

1 (5 oz.) can Tuna, packed in Water, well drained

2 Green Onions, minced

½ Red Bell Pepper, diced



  1. Fill a 4 Qt. Saucepan with Water and add at least a teaspoon of Salt;  bring to a boil and then add the Pasta.  Stir to separate the Pasta and then cook for 11 minutes or until the Pasta is al dente.  Drain and set aside.
Cooked & Drained Pasta



  1. In a medium skillet or the same pan the pasta was cooked in, melt the Butter and then add the Onion and Celery.  Cook until the Onion begins to brown and the Celery is softened.
  2. Stir in the Butter until a paste forms;  slowly add the Milk, stirring constantly.
  3. Continue cooking until the mixture thickens;  add the Mustard, Salt & Pepper.
  4. Turn off the heat and stir in the Cheese just until it melts.  Taste for seasoning.  If desired, add a splash of Tabasco® or your favorite Hot Sauce.


The Cheese Sauce with Tuna added

5. Flake the Tuna and add it to the Cheese Sauce mixture.  ( The Tuna can be doubled if you wish)

6. Add the drained Pasta to the Tuna/Cheese mixture and carefully fold in, making sure all the Pasta is

covered with the Sauce.

7. Transfer the entire mixture to a buttered oven proof casserole; top with the minced Onion and

diced Red Bell Pepper.


Sliced Green Onions Added

8. Bake at 350 degrees for 20 minutes or until all the ingredients are hot and the top is slightly



Yield:  3-4 large Servings


Note:  This is a great dish to make early in the day, refrigerate and then just heat it up before dinner.  If you are a working Mother, then you can make it the night before and when you come home, just put it in the oven, make a salad and dinner is ready!

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