Ingredients
- 1 package (16 ounces) corkscrew pasta, substitute medium shell pasta
- 3 cups broccoli flowerets
- 2 tablespoon margarine
- 2 tablespoons all-purpose flour
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 4 cups 2% milk
- 1 cup shredded Swiss cheese
- 1 can (12 ounces)chunk light tuna in water, drained and flaked
- 2 medium tomatoes, cut into 1/4-inch-thick slices
How to Make
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Step 1: Preheat oven to 400 degrees F.
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Step 2: 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.
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Step 3: Meanwhile, in 3-quart saucepan, melt margarine or butter over low heat. Stir in flour, salt, pepper and garlic powder until blended and cook, stirring, 1 minute.
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Step 4: 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 Swiss cheese until blended.
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Step 5: Add cheese sauce and tuna to pasta and broccoli in saucepot; toss until evenly mixed.
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Step 6: Transfer mixture to greased shallow 3 1/2-quart casserole or 13-inch by 9-inch glass baking dish.
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Step 7: Arrange tomato slices on top, overlapping if necessary.
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Step 8: Sprinkle with remaining 1/2 cup Swiss cheese.
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Step 9: Cover baking dish with foil and bake 20 minutes or until hot and bubbly.
Tips & Variations
- 3 1/2-quart casserole or 13-inch x 9-inch baking pan
We hope you enjoy this recipe!
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