Glorified Tuna Casserole

Tuna Macaroni Casserole was one dish I remember making as a teenager when Mom and Dad were away and I got to choose what to cook for dinner.  Back then I used Cream of Mushroom soup as the sauce

and I remember that this was the only dish in which I would tolerate green peppers. 

 You may still prefer to use the canned soup as a substitute for the cream sauce in this recipe. 

 Today, I've dressed up the casserole a bit with red peppers, onion and celery and a smattering of black olives. The next time I make it I may add a few sun dried tomatoes as well.

• 2 cups Rotini pasta 
• 1/4 cup butter
• 1/4 cup flour
• 2 cups milk 
• 1 4.5 g  packet chicken bouillon (enough to flavour 3/4 cup liquid)
• Seasoned pepper or freshly ground pepper
• 1 medium onion finely chopped
• 2 stalks celery chopped
• 1/2 a large red pepper chopped
• 1 tablespoon cooking oil
• 1  170 g can tuna, drained and flaked
• 1/4 cup sliced black olives (save a few for garnish)
• 2-3 cups shredded cheese (I used cheddar and Swiss)

1. Cook pasta according to package directions and drain.
2. While pasta is cooking, make sauce.
3. Melt butter, add flour and stir to incorporate.
4. Add milk, whisking well to smooth out any lumps.
5. Cook or microwave until thick, stirring often.
6. Add bouillon and pepper to taste. Set aside.
7. In a fry pan, saute' vegetables until tender. Remove from heat. 
8. Add tuna and black olives and toss with vegetables.
9. Arrange 1/2 of pasta in the bottom of a greased casserole dish.
10. Spread 1/2 of the sauce over the pasta and top with all of the tuna and vegetables.
11. Sprinkle with 1/2 of the cheese.
12. Top with the remaining pasta and sauce.
13. Sprinkle with remaining cheese and garnish top if desired with olives and/or peppers.
14. Bake in a 350º oven for about 1/2 an hour or until casserole is bubbling hot.