Page 121 - One-Dish Meals

Tuna-Melt Casserole

If you enjoy diner tuna-melt sandwiches, you’ll love this. We’ve added
tomatoes and broccoli for flavor, color, and vitamins.
P R E P 40 minutes B A K E 20 minutes M A K E S 6 main-dish servings

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

1. Preheat oven to 400°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 butter over low heat. Stir in flour,
3 ⁄4 teaspoon salt, and pepper until blended and cook, stirring, 1 minute.
Gradually stir in milk; increase heat to medium-high and cook, stir-
ring occasionally, until mixture thickens and boils. Boil 1 minute, stirring
1
frequently. Remove saucepan from heat and stir in ⁄2 cup Swiss cheese
until blended.
3. Add cheese sauce and tuna to pasta and broccoli in saucepot; toss until
evenly mixed. Transfer mixture to shallow 3 ⁄2-quart casserole or 13" by 9"
1
glass baking dish. Arrange tomato slices on top, overlapping if necessary.
1
Sprinkle with remaining ⁄2 cup cheese.
4. Cover baking dish with foil and bake 20 minutes or until hot and bubbly.
E A C H S E R V I N G About 570 calories | 39 g protein | 71 g carbohydrate |
14 g total fat (6 g saturated) | 29 mg cholesterol | 755 mg sodium.

Pastas & Pies 121