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Tuna-Pasta Casserole

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Betty Crocker Kitchens
Updated Aug 30, 2010
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Looking for a delicious dinner recipe? Then check out this tuna and pasta casserole dish that’s ready in less than an hour!

Tuna-Pasta Casserole

  • Prep Time 20 min
  • Total 50 min
  • Servings 6
  • Ingredients 10
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Ingredients

Casserole

  • 1 1/4 cups uncooked medium pasta shells or elbow macaroni (3 to 4 oz)
  • 2 tablespoons butter or margarine
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon salt
  • 2 cups milk
  • 1 cup shredded sharp process American or Cheddar cheese (4 oz)
  • 2 cups cooked broccoli flowerets, cooked until crisp-tender and drained*
  • 2 cans (6 oz each) tuna in water, drained

Crumb Topping**

  • 2/3 cup dry bread crumbs
  • 1 tablespoon butter or margarine, melted

Instructions

  • Step 
    1
    Heat oven to 350°F.
  • Step 
    2
    Cook and drain pasta as directed on package.
  • Step 
    3
    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.
  • Step 
    4
    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.
  • Step 
    5
    Meanwhile, in small bowl, mix topping ingredients. Sprinkle topping over casserole. Bake uncovered about 5 minutes longer or until topping is toasted.

Nutrition

380 Calories
15g Total Fat
25g Protein
37g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
380
Calories from Fat
130
Total Fat
15g
23%
Saturated Fat
8g
39%
Trans Fat
1/2g
Cholesterol
55mg
18%
Sodium
910mg
38%
Potassium
360mg
10%
Total Carbohydrate
37g
12%
Dietary Fiber
3g
11%
Sugars
6g
Protein
25g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
10%
10%
Calcium
25%
25%
Iron
15%
15%
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 Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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