Tuna and Orzo Casserole

Description:
It's been a while since I posted something in the recipe box of my Multiply. So here's My spin on the classic tuna noodle casserole.

Ingredients:
1 cup orzo, cooked about 1 minute less than package directions
1 12-oz can tuna chunks in water
2 tbs butter
1 tb Olive oil
2 cloves garlic
1 small onion or shallot, diced
1 cup chopped mushrooms
1 small red pepper, diced
1 can cream of mushroom or celery
1 to 1-1/2 cups of milk
1/2 cup mild cheddar or gruyere cheese
1 bag fresh spinach
1-1/2 cups frozen peas, cooked and drained as per package directions
salt and pepper to taste
1/2 cup grated parmesan cheese



Directions:
1. Heat butter and olive oil in large saucepan over medium high heat.
2. Saute garlic and onions until onion is slightly translucent.
3. Add mushrooms. After 2 minutes, add the peppers.
4. Add a bit of salt and pepper.
5. Add the cream of mushroom or celery and 3/4 cup of milk. Lower heat.
6. Simmer for 2 minutes.
7. If mixture seems too thick, add a little more milk.
8. Stir in the tuna, breaking it as you mix. Add the cooked peas.
9. Stir and simmer for 5 minutes.
10. Add the cheese. Stir.
11. Add the spinach and stir. If mixture becomes too thick, add more of the milk. Add a little more salt and pepper.
12. Simmer for another minute. Do not boil as the milk will curdle.
13. Add the cooked orzo and mix. Add more milk if too thick, but not more than the 1-1/2 cups of milk allotted. Mixture must be thick and creamy but not soupy.
14. Spray a 13x9 casserole dish with cooking oil.
15. Pour the mixture into the casserole.
16. Sprinkle top with parmesan cheese.
17. Bake at 350 degrees for 30-45 minutes or until bubbly and top is brown.
18. Remove from oven and let stand for about minutes before serving.