Tuna-Melt Casserole 

If you enjoy diner tuna-melt sandwiches, you'll love the flavor of this! It's a warm, welcome dish any night of the week. To save time, use packaged broccoli flowerets.

  • 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

1. 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.

Each serving: About 570 calories, 39 g protein, 71 g carbohydrate, 14 g total fat (6 g saturated), 5 g fiber, 29 mg cholesterol, 755 mg sodium.

Servings per Recipe: 3 

Pasta Perfect

Photographs by Mark Thomas



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