Saffron Tuna Noodle Casserole

Servings: 4 | Serving size: about 2 cups

Cooking Time: 60 Minutes

This recipe can be multiplied by 2, 3, 4.

This recipe can be divisible by 2.

This recipe makes great leftovers. Multiplying this dish should be done in multiple pans.

Preheat the oven to 325°F.

Place the water in a medium saucepan over high heat.

When it boils, place the saffron threads in small bowl and top with 1 cup of the boiling water. Set the saffron aside to steep.

Add the pasta to the rest of the boiling water.

While the pasta is cooking, place the olive oil in a large skillet over medium high heat.

Add the onion and cook for about 5 minutes. Stir frequently.

Add the flour and stir until well blended. Cook for about 1 minute.

Add the saffron and its steeping water. Stir well.

Add the milk and cook over medium high heat until the sauce begins to thicken.

Add the tuna and peas and toss well. Reduce the heat to low.

When the pasta is slightly underdone, drain it and add it to the skillet. Add the parmesan and toss well.

Place the mixture in a 9 inch oblong Pyrex dish.

Top with the panko crumbs and bake for 20 minutes.

Set the oven to broil and cook for about 3 minutes until the breadcrumbs are toasted.

Serve.