Ingredients: |
Ingredients: 1¼ cups uncooked medium pasta shells or elbow macaroni (3 to 4 oz)
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
¾ teaspoon salt
2 cups milk
1 cup shredded sharp process American or Cheddar cheese (4-oz)
2 cups broccoli flowerets, cooked until crisp-tender and drained*
2 cans (6-oz each) tuna in water, drained
Crumb Topping
⅔ cup dry bread crumbs
1 tablespoon butter or margarine, melted
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Directions: |
Directions:Cook and drain pasta as directed on package.
Meanwhile, in 1 ½-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 at 350° 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.
Substitute Topping: **⅔ cup crushed potato chips can be substituted for the Crumb Topping. |
Personal
Notes: |
Personal
Notes: Sandi is David’s niece and his sister, Jeannie Keller’s, daughter. Sandi says, “I use crushed potato chips instead of the dry bread crumbs. The kids love this recipe and never seem to get tired of it. Hope you enjoy it as much as we do!”
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This recipe for TUNA PASTA CASSEROLE is from