Tuna-Pasta 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

2/3

cup dry bread crumbs

1

tablespoon butter or margarine, melted

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