• 6servings
  • 40minutes
  • 570calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B6, B9, B12, D
MineralsNatrium, Chromium, Calcium, Potassium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 package(s) (16 ounces) corkscrew pasta , substitute medium shell pasta

  2. 3 cup(s) broccoli flowerets

  3. 2 tablespoon(s) margarine , substitute butter

  4. 2 tablespoon(s) all-purpose flour

  5. 3/4 teaspoon(s) salt

  6. 1/4 teaspoon(s) ground black pepper

  7. 4 cup(s) (2 percent) reduced-fat milk

  8. 1 cup(s) (4 ounces) shredded Swiss cheese

  9. 1 can(s) (12 ounces) chunk light tuna in water , drained and flaked

  10. 2 medium tomatoes , cut into 1/4-inch-thick slices

Instructions Jump to Ingredients ↑

  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.

  3. 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.

  4. 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.

  5. Cover baking dish with foil and bake 20 minutes or until hot and bubbly.


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