TUNA-PASTA CASSEROLE

Tuna-Pasta Casserole image

Looking for a delicious dinner recipe? Then check out this tuna and pasta casserole dish that's ready in less than an hour!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 6

Number Of Ingredients 10

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 380, Carbohydrate 37 g, Cholesterol 55 mg, Fat 1, Fiber 3 g, Protein 25 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 6 g, TransFat 1/2 g