Looking for a delicious dinner recipe? Then check out this tuna and pasta casserole dish that’s ready in less than an hour!
cups uncooked medium pasta shells or elbow macaroni (3 to 4 oz)
tablespoons butter or margarine
tablespoons all-purpose flour
cup shredded sharp process American or Cheddar cheese (4 oz)
cups cooked broccoli flowerets, cooked until crisp-tender and drained*
cans (6 oz each) tuna in water, drained
cup dry bread crumbs
tablespoon butter or margarine, melted
Heat oven to 350°F.
Cook and drain pasta as directed on package.
Meanwhile, in 1 1/2-quart saucepan, melt butter over low heat. Stir in flour and salt. Cook over medium heat, stirring constantly, until smooth and bubbly; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted.
Stir in pasta, broccoli and tuna; mix well. Spoon into ungreased 2-quart casserole. Cover and bake about 25 minutes or until hot and bubbly.
Meanwhile, in small bowl, mix topping ingredients. Sprinkle topping over casserole. Bake uncovered about 5 minutes longer or until topping is toasted.
*1 cup uncooked frozen (thawed) green peas can be substituted for the broccoli.
**2/3 cup crushed potato chips can be substituted for the Crumb Topping.
Substitute 1 can (14.75 oz) red or pink salmon, drained, skin and bones removed and salmon flaked, for the tuna.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.