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This is a surprisingly lowfat version of the classic tuna casserole you grew up with.
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You make your own creamy mixture, which replaces the high-fat condensed soup in the original version.
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Fresh bread crumbs toast right on top of the casserole!
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Preheat oven to 425 degrees F.
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Place bread in food processor and pulse for 30 seconds into bread crumbs (makes about 2 1/2 to 3 cups crumbs).
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Heat oil in a large skillet over medium heat.
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Add onions and cook, stirring, until onions are soft and translucent, 8 minutes.
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Add celery and cook, stirring, until just tender, 6 minutes.
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Add mushrooms and cook, stirring, until mushrooms release their water, 5 to 7 minutes.
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Add flour all at once and stir immediately and vigorously with a wooden spoon until flour is completely incorporated into vegetable mixture until there are no flour lumps.
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Add milk and broth, stir to combine and bring mixture to a boil, stirring frequently.
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Reduce heat to a vigorous simmer and cook, stirring, until liquid has thicke ned and reduced by about 1/2 cup, 7 to 8 minutes.
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Add salt and pepper and stir to combine.
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Combine cooked pasta, vegetable-liquid mixture, broccoli, peas and tuna and toss to incorporate.
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Pour into a 9 by 13-inch casserole.
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Top with bread crumbs.
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Bake for 25 minutes, or until crumbs are golden brown and toasted.
