1/2 cup Hellmann's® or Best Foods® Real Mayonnaise, divided
1 small onion, chopped
1 clove garlic, finely chopped
2 Tbsp. all-purpose flour
2 cans (6 oz. ea.) tuna, drained and flaked
1 can (14.5 oz.) chicken broth
8 ounces bow tie pasta, cooked and drained
1 cup frozen green peas, thawed
1/4 cup grated Parmesan cheese
1/2 cup crumbled buttery crackers (about 10 crackers)
Amount per serving
Preheat oven to 350°.
Heat 6 tablespoons Hellmann's® or Best Foods® Real Mayonnaise in 12-inch nonstick skillet over medium heat and cook onion, stirring occasionally, until onion is tender, about 5 minutes. Stir in garlic and flour and cook, stirring constantly, 2 minutes. Stir in tuna and cook, stirring occasionally, until heated through, about 2 minutes. Whisk in broth. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, until thickened, about 2 minutes .
Stir in bow ties, peas and cheese and cook, stirring occasionally, until heated through, about 2 minutes. Season, if desired, with salt and pepper. Turn into 2-quart shallow casserole.
Combine remaining 2 tablespoons Mayonnaise with cracker crumbs; sprinkle over casserole. Bake 20 minutes or until golden.