Happy Labor Day weekend everyone! Here is a easy labor casserole for you to try. I have been craving tuna casserole for awhile, but wanted something different than the cream soup, peas, and noodles. I saw this recipe on
Good Housekeeping and knew I had to give it a try. The casserole hit the spot and is filled with creamy pasta, flavorful tuna, and tasty veggies. This is a great twist on an old favorite! Enjoy!
Tuna Melt Casserole
Ingredients
1 16 oz package pasta (we used gluten free macaroni)
3 cup fresh broccoli florets
2 tablespoon butter
2 tablespoon all-purpose flour (we used gluten free)
1 1/2 teaspoon salt
1 teaspoon ground black pepper
4 cup milk (we used 2 %)
1 cup shredded Swiss cheese (we used reduced fat)
12 oz chunk light tuna in water, drained and flaked
2 medium tomatoes, cut into 1/4-inch-thick slices
Instructions
Preheat oven to 400 degrees. 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.
Meanwhile, in 3-quart saucepan, melt 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.
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-inch by 9-inch glass baking dish. Arrange tomato slices on top, overlapping if necessary. Sprinkle with remaining 1/2 cup cheese.
Cover baking dish with foil and bake 20 minutes or until hot and bubbly
Serves 6.
