Tuna Noodle Casserole

Or, I Should Have Made This On Friday. 'cause, it's fish and all.

Again with the BCC. I love that darn crocker. In fact... I should make it a label over yonder →, hmm...

Tuna-Pasta Casserole
from the Betty Crocker Cookbook
prep: 20 min bake: 30 min; 6 servings

Crumb Topping (or 2/3 c crushed potato chips; I used panko and 1 tb butter)
2/3 c crushed cereal or dry bread crumbs
1 tb butter or stick margarine, melted
Directions: Mix. Natch.

Ingredients:
1 1/4 c uncooked medium pasta shells or elbow macaroni (about 5 ounces) (I used whole-wheat egg noodles)
2 tb butter or stick margarine
2 tb all-purpose flour
3/4 tsp salt
2 c milk
1 c shredded sharp process American or Cheddar cheese (4 ounces) (I used some leftover mozzarella and Cabot Vermont sharp cheddar, mmm)
2 c cooked broccoli flowerets (yes, that's seriously how it's spelled in the book) or 1 c frozen (thawed) green peas
2 cans (6 ounces each) tuna in water, drained

Directions:
1. Heat oven to 350. Make Crumb Topping; set aside.
2. Cook and drain pasta as directed on package.
3. While pasta is cooking, melt butter in 1 1/2-quart saucepan over low heat. Stir in flour and salt. Cook over medium heat, stirring constantly, until smooth and bubbly; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted.
4. Mix pasta, broccoli, tuna and sauce in ungreased 2-quart casserole. Cover and bake about 25 minutes or until hot and bubbly. Sprinkle with topping (I totally did this before I baked it, oops). Bake uncovered about 5 minutes or until topping is toasted.

Nutrition Info:
1 serving: 360cal, 14g fat, 35mg chol, 600mg sodium, 33g carbs, 29g protein, Vit A 28%, Vit C 18%, Calcium 24%, Iron 24%.



The Hubs doesn't like this too much, he'll eat it, but it's one of those things he ate a lot as a child so he's not thrilled about it like I am. Yes, I am. Anything with "casserole" in the name is good for me.

Verdict: