In this video, Betty demonstrates how to make her Best-Ever Oven-Baked Tuna Casserole recipe. It is creamy and crusty and full of wonderful Parmesan cheese–the best tuna casserole around! Ingredients: 6 oz. uncooked pasta (I used bow-tie pasta.) 1/2 medium, to large pot of water, salted with 1 tablespoon salt 2 tablespoons butter 1/4 cup flour 1 1/2 cups grated Parmesan cheese 1 1/2 cups milk for cheese sauce (I use skim milk.) 1/4 teaspoon salt (2) 6-oz. cans chunk light tuna in water, drained 1 additional cup milk (while blending casserole together) 1/2 cup frozen green peas cooking spray Fill a medium to large pot one-half full of water. Add 1 tablespoon salt, and bring the water to a full boil. Add the 12 oz. of pasta, and bring to a boil. Cook for 7 to 10 minutes, until al dente (chewy–not mushy). While the pasta is cooking, prepare your casserole cheese sauce. Melt 2 tablespoons butter in a saucepan on the stove. Remove from heat and stir in 1/4 cup flour an stir vigorously, until the two are blended into a roux. Add 12 oz. (1 1/2 cups) grated Parmesan cheese, 1 1/2 cups milk (I use skim milk), and 1/4 teaspoon salt. Now cook and stir continuously for a minute or two, and then occasionally. The sauce should be thick and smooth about the same time that the pasta is cooked. Drain the pasta in a colander in the sink and place the pasta back in the pot. Stir in 1 additional cup milk, (2) 6 oz. cans chunk light tuna, drained, and 1/2 cup frozen green peas. Mix …