Tuna-Melt Casserole

Tuna-Melt Casserole


1 (16 oz.) package corkscrew pasta

3 c. brocolli flowerets

2 Tbsp. butter or margarine

2 Tbsp. all-purpose flour

3/4 Tsp. salt

1/4 Tsp. ground black pepper

4 c. Milk (2%)

4 oz. (1 cup) Swiss cheese, shredded

1 (12 oz.) can chunk white tuna, drained & flaked

2 medium tomatoes cut into 1/4 inch slices


Preheat oven to 400 degrees. In a large saucepot, cook pasta in boiling water (salted) for 5 minutes. Add brocolli & cook 5 minutes or until both are tender. Drain well & return to saucepot. In a 3 quart saucepan, melt butter over low heat. Stir in flour, salt, & pepper until blended and cook for 1 minute, stirring constantly. Gradually stir in milk; increase heat to med-high and cook, stirring occasionally, until mixture thickens and boils. Boil 1 minute, stirring frequently. Remove from heat and stir in 1/2 of the cheese until blended. Add cheese and tuna to pasta in saucepan, toss until evenly mixed. Transfer to a 13″ x 9″ baking dish. Arrange tomatoes on top, sprinkle with remaining cheese. Cover baking dish with foil & bake 2o minutes or until hot & bubbly.

***Source unknown. I took it from a magazine years ago, but I did find the exact same recipe here.


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