Tuna Melt Casserole
This recipe takes the tradional tuna melt sandwich to a whole new level with this wonderful casserole.
Servings: 6 servings
Calories: 460kcal
Ingredients
- 1-16 oz. pkg. large rigatoni
- 4 cups broccoli flowerets
- 2 Tbsp. butter
- 2 Tbsp. flour
- Salt and pepper
- 4 cups 2% milk
- 1 cup 4 oz. Swiss cheese, shredded
- 4 oz. Cheddar cheese shredded
- 3 - 4 oz. cans chunk tuna in water drained and flaked (12 oz. of tuna)
- 2-3 medium tomatoes sliced in 1/4" slices
Instructions
- In a large pot, cook pasta in boiling salted water for 5-6 min. or about 5 min. away from al dente according to the package. Add the broccoli and cook for the last 5 min. Drain well and return to saucepan.
- Preheat oven to 400F. Grease a 9x13" casserole dish and set aside.
- In a medium saucepan, melt the butter over low heat and then add the flour, stirring.
- Add salt and pepper to taste and cook for 1 min. Whisk in milk and increase heat to medium-high.
- Continue whisking until the mixture starts to boil and thicken. The sauce will be fairly loose still. Remove from heat and stir in 1/2 cup each of Swiss and cheddar cheese. Stir to melt.
- Add the cheese sauce to the pasta and broccoli along with the tuna. Pour into the prepared dish. Arrange tomato slices on top and cover with remaining cheese.
- Cover with foil and bake for 20 min. of until hot and bubbly.
Nutrition
Serving: 1 | Calories: 460kcal | Carbohydrates: 44g | Protein: 32g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 570mg | Fiber: 6g | Sugar: 12g