Tuna broccoli casserole

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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