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Tuna Melt Casserole

Source of Recipe


Internet






List of Ingredients



• 1 (16 oz.) pkg corkscrew or medium shell pasta
  
• 3 cups broccoli flowerets (to save time, use packaged)
  
• 2 Tbsp butter
  
• 2 Tbsp all-purpose flour
  
• 3/4 tsp salt
  
• 1/4 tsp ground black pepper
  
• 4 cups milk
  
• 4 oz. Swiss cheese, shredded (about 1 cup)
  
• 1 (12 oz.) can chunk light tuna, in water (drained and flaked)
  
• 2 medium tomatoes, cut into 1/4-inch thick slices
  






Instructions



1. Preheat oven to 400 degrees (F). In large saucepan, cook pasta in boiling salted water for 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 saucepan; set aside.
   
   
2. Meanwhile, in a 3-quart saucepan, melt butter over low heat. Stir in the flour and salt and pepper until blended. Cook, stirring, for 1 minute. Gradually stir in milk; increase heat to medium-high and cook, stirring occasionally, until mixture thickens and boils. Boil for 1 minute, stirring frequently. Remove saucepan from heat and stir in 1/2 cup cheese, until blended.
   
   
3. Add cheese sauce and tuna to pasta and broccoli in saucepan; toss until well combined. Transfer mixture to a shallow 3 1/2-quart casserole or 13x9-inch glass baking dish. Arrange tomato slices on top, overlapping if necessary. Sprinkle with remaining 1/2 cup cheese.
   
   
4. Cover baking dish with foil and bake for 20 minutes or until hot and bubbly.
   
   Serves 6