Tuna Melt Casserole
Source of Recipe
Homefires Hearth
List of Ingredients
1 package corkscrew or medium shell pasta
3 cups broccoli flowerettes
2 T. butter
2 T. flour
3/4 tsp. salt
1/4 tsp. ground black pepper
4 cups milk
4 ounces Swiss cheese, shredded (1 cup)
1 can (12 ounces) chunk light tuna in water, drained and flaked
2 medium tomatoes, cut into 1/4 inch slices
Recipe
Preheat oven to 400. In large saucepan, 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
saucepan.
Meanwhile in 3 quart saucepan, melt 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
saucepan; toss until evenly mixed. Transfer mixture to
shallow 3 1/2 quart casserole or 13x9 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 until
hot and bubbly.
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