TUNA-MELT CASSEROLE

TUNA-MELT CASSEROLE image

Yield 6 servings

Number Of Ingredients 10

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1 package (16 ounces) corkscrew or medium shell pasta
3 cups broccoli flowerets
2 tablespoons margarine or butter
2 tablespoons all-purpose flour
3/4 teaspoon salt
1/4 teaspoon ground black pepper
4 cups reduced-fat (2 percent) milk
4 ounces Swiss cheese, shredded (1 cup)
1 can (12 ounces) chunk light tuna in water, drained and flaked
2 medium tomatoes, cut into 1/4-inch-thick slices

Steps:

Preheat oven to 400 degrees F. In large saucepot, cook pasta in boiling salted water 5 minutes; add broccoli to pasta and cook another 5 minutes or until broccoli is tender and pasta is al dente. Drain well and return to saucepot; set aside. 2. Meanwhile, in 3-quart saucepan, melt margarine or butter over low heat. Stir in flour, salt, and pepper until blended and cook, stirring, 1 minute. Gradually stir in milk; increase heat to medium-high and cook, stirring occasionally, until mixture thickens and boils. Boil 1 minute, stirring frequently. Remove saucepan from heat and stir in 1/2 cup cheese until blended. 3. Add cheese sauce and tuna to pasta and broccoli in saucepot; toss until evenly mixed. Transfer mixture to shallow 3 1/2-quart casserole or 13" by 9" glass baking dish. Arrange tomato slices on top, overlapping if necessary. Sprinkle with remaining 1/2 cup cheese. 4. Cover baking dish with foil and bake 20 minutes or until hot and bubbly.