Tuna Casserole

Ingredients:

1 lb. small shell pasta
6 tbls. butter
1 1/2 cups chopped onion
1 1/2 cups chopped celery
2 cloves garlic, finely minced
5 tbls. flour
1 tsp. seasoned salt
1/8 tsp. pepper
2 cups chicken broth
1/4 cup white wine
1 1/2 cups whole milk
2 cups grated cheddar cheese, divided
2 7 oz. cans of drained tuna
1 cup petite peas, cooked
1 cup small cheese crackers, crushed

Directions:

Boil pasta in salted water el dente and set aside. Wash and chop vegetables and grate cheese.  Mix 1/2 cup of cheese with crushed crackers and set aside. In sauce pan, melt butter. Sauté onion and celery until soft.  Add garlic and cook about 2 more minutes.  Add flour and salt and pepper and stir well with whisk.  Allow flour to cook about 2 minutes stirring constantly. Add chicken broth and wine. Stir well.  Simmer for about 2 minutes.  Add milk and 1 1/2 cups of cheese.  Allow to continue to cook until returns to a simmer and cheese has melted.  Stir in tuna and peas. Mix pasta and sauce and stir well.  Pour into greased casserole dish.  Top with cheese cracker topping.  Bake at 350 degrees about 25 minutes until bubbly and cheese is starting to brown.