Tuna Casserole

From Martha Stewart

Ingredients
3/4 lb pasta (elbow macaroni, medium shells, fusili, etc)
1 c panko breadcrumbs
2 T grated parmesan
2 T plus 2 t olive oil
1 onion, diced
2 stalks celery, diced
2 cloves garlic, minced
3 T flour
2 1/2 c chicken broth
1 1/2 c milk
2 cans light tuna

Directions

1. 1. Preheat oven to 425 degrees. In a large pot of boiling salted water, cook pasta 2 minutes less than package instructions (it will be undercooked). Drain. In a small bowl, toss together panko, Parmesan, and 2 teaspoons oil.
2. 2. In pot, heat 2 tablespoons oil over medium-high. Add onion, season with salt and pepper, and cook until softened, 8 minutes. Add flour and whisk to coat onion with flour. Slowly whisk in broth, then milk.
3. 3. Cook, stirring constantly, until sauce comes to a boil. Reduce heat and simmer, stirring frequently, until sauce is thickened, about 8 minutes. Stir in pasta, tuna, and peas and season to taste with salt and pepper.
4. 4. Transfer tuna mixture to a 9-by-13-inch baking dish and top with panko mixture. Bake until sauce is bubbling and crust is golden, 17 to 20 minutes. 

Notes from Jill's Kitchen: The best from-scratch tuna casserole I have made yet. Carry on, Martha. Carry on.