tuna broccoli casserole
- Categories
- Fish/seafoo
- Casseroles
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Divided margarine |
| 1 | Chopped medium onion |
| ¼ cup | Cornstarch |
| 3 cups | Milk |
| ¼ teaspoon | Hot pepper sauce |
| 2 | Chicken flavor bouillon cubes |
| 2 cans | (6.5-oz each) drained and flaked tuna |
| 1 pack | (10-oz) frozen chopped thawed broccoli |
| 8 ounces | Elbow macaroni cooked 6 minutes and drained |
| 1¼ cup | Shredded cheddar cheese divided |
| ½ cup | Fresh bread crumbs |
Spray 1 quart casserole with cooking spray. In 2 quart saucepan melt ¼ cup of the margarine over medium heat. Add onion; saute 3 minutes. In small bowl stir corn starch, milk and hot pepper sauce until smooth; add to onions in saucepan. Add bouillon cubs. STirring constantly, bring to a boil and boil 1 minute. In large bowl combine sauce, tuna, broccoli, elbow macaroni and 1 cup of the cheese. Turn into prepared casserole. In small bowl combine bread crumbs, remaining ¼ cup cheese and remaining ¼ cup margarine, melted; sprinkle over casserole. Bake in 350 degree oven 25 minutes or until topping is lightly browned.
Source: FCB Files 1993
From: Gail Shipp Date: 09-22-95 (20:08) (159) Fido: Cooking
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