Tuna orzo casserole

Try though I did, could not find a suitable picture for this. But then, it's just a doggone casserole, right? I really like the mouth feel of properly cooked orzo. I also always cook my orzo in broth. No particular reason, it's just me. I've found that a proportion of 2 parts broth to 1 part orzo works very well. Basically the orzo is done when the liquid has been absorbed. It's a little like making a risotto. Now, I grew up eating tuna noodle casserole made with elbows. I still like that too. I decided to use 2 cans of tuna (small ones), one that was in oil and one in water. Also, scallions are a nice addition for me. I added some peas just because I could. Cook 1 1/2 cups orzo in 3 cups chicken stock. Drain (there won't be much, if any, excess liquid) and set aside to cool slightly. Saute some onion and mushrooms in butter and oil. Season with salt and pepper and onion and garlic powders if you wish. Preheat oven to 350 degrees and grease a medium casserole. Chop 2 scallions, white and green parts please. Open 2- 5 oz. cans of tuna and drain (the kind of tuna is entirely up to you; I had some I got on the cheap). Grate 1 cup parmesan. Run 1 cup frozen peas under warm water to thaw. Put everything into the casserole and toss to combine. Cover and bake 10 minutes. Uncover and bake 5 more minutes. Serve in heated bowls.