Tuna Melt Casserole

Tuna-Melt Casserole

Tuna Melt Casserole


16 ounces corkscrew pasta, substitute medium shell pasta

3 cups broccoli flowerets

2 tablespoons margarine, substitute butter

2 tablespoons all-purpose flour

3/4 teaspoon salt

1/4 teaspoon ground black pepper

4 cups 2 percent milk

1 cup shredded Swiss cheese

1 can chunk light tuna in water, drained and flaked

2 medium tomatoes, cut into 1/4-inch-thick slices


Preheat oven to 400 degrees F. In large saucepot, cook pasta in boiling salted water 5 minutes; add broccoli to pasta and cook another 5 minutes or until broccoli is tender and pasta is al dente. Drain well and return to saucepot; set aside.

Meanwhile, in 3-quart saucepan, melt margarine or butter over low heat. Stir in flour, salt, and pepper until blended and cook, stirring, 1 minute.
Gradually stir in milk; increase heat to medium-high and cook, stirring occasionally, until mixture thickens and boils. Boil 1 minute, stirring frequently. Remove saucepan from heat and stir in 1/2 cup cheese until blended.

Add cheese sauce and tuna to pasta and broccoli in saucepot; toss until evenly mixed. Transfer mixture to shallow 3 1/2-quart casserole or 13-inch by 9-inch glass baking dish. Arrange tomato slices on top, overlapping if necessary. Sprinkle with remaining 1/2 cup cheese.

Cover baking dish with foil and bake 20 minutes or until hot and bubbly.

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