Tuna Melt Casserole
Instructions:
- If you enjoy diner tuna-melt sandwiches, you’ll love this. We’ve added tomatoes and broccoli for flavor, color, and vitamins.
- 1 package (16 ounces) corkscrew or medium shell pasta
- salt
- 3 cups broccoli flowerets
- 2 tablespoons butter or margarine
- 2 tablespoons all-purpose flour
- 1â„4 teaspoon coarsely ground black pepper
- 4 cups reduced-fat (2%) 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 1â„4-inch-thick slices
- Preheat oven to 400°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 butter over low heat. Stir in flour, 3â„4 teaspoon 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 1â„2 cup Swiss cheese until blended.
- Add cheese sauce and tuna to pasta and broccoli in saucepot; toss until evenly mixed.Transfer mixture to shallow 31â„2-quart casserole or 13" by 9" glass baking dish. Arrange tomato slices on top, overlapping if necessary. Sprinkle with remaining 1â„2 cup cheese.
- Cover baking dish with foil and bake 20minutes or until hot and bubbly.
- P R E P 40 minutes
- B A K E 20 minutes
- MA K E S 6 main-dish servings