Savory Tuna and Egg Bake with Creamy Bechamel Sauce

1.Preheat your oven to 375°F (190°C).

2.In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1-2 minutes until it forms a roux, stirring constantly.

3.Gradually add the milk to the roux, whisking continuously to avoid lumps. Continue to cook until the sauce thickens, about 5-7 minutes.

4.Stir in the nutmeg, garlic powder, onion powder, salt, and pepper. Remove from heat and set aside.

5.In a large mixing bowl, combine the cooked pasta, flaked tuna, and shredded Swiss cheese. Mix well to combine.

6.In a separate bowl, beat the eggs and then add them to the pasta mixture, stirring until everything is evenly coated.

7.Pour the creamy bechamel sauce over the pasta mixture and gently fold until well combined.

8.Transfer the mixture into a greased baking dish, spreading it evenly. If desired, sprinkle breadcrumbs on top for a crunchy finish.

9.Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the edges are bubbling.

10.Remove from the oven and let it cool for a few minutes before serving.