Tuna Casserole

Sauce for the casserole

oil 
1 zucchini, diced
1 bell pepper, diced
6 Tbsp. butter
1/3 c. flour
3 c. water
1 Tbsp. chicken bouillon
1 Tbsp. vegetable bouillon
1/2 c. milk
black pepper
2 cans tuna, drained
1/2 c. cheddar cheese, shredded, plus more for the top
1 lb. cooked pasta
parmesan, shredded

In a medium pan, saute the bell pepper and zucchini together with a bit of oil until tender, about 4-5 minutes (the second time I made this, I added a dash of garlic powder, dill, and coriander to the cooking vegetables). Set aside.

In a saucepan, combine the flour and the butter together over medium heat for about a minute. Then add the water to the butter and flour slowly, a cup at a time, stirring in between each addition. Then add the bouillons (I use Better Than Bouillon; a little more expensive, but the taste is, well, better than bouillon). Bring to a boil, then remove from heat. Add the milk, black pepper, tuna, zucchini, bell pepper, and cheddar to the bouillon mixture. Stir together.

Dinner is served!

In a baking dish, add the cooked pasta, then pour the bouillon mixture over the pasta. Sprinkle the parmesan and cheddar on top. Bake at 400 F for about 20 minutes. The casserole will be bubbly and golden on top.