| Tuna Broccoli Casserole
1/2 cup of divided margarine
1 medium chopped onion
1/4 cup of cornstarch
3 cups of milk
1/4 teaspoon of hot pepper sauce
2 Chicken flavor bouillon cubes
two 6.5 ounce cans of tuna, drained and flaked
one 10 ounce package of frozen chopped, thawed broccoli
8 ounces Elbow macaroni, cooked 6 minutes and drained
1 1/4 cups of shredded cheddar cheese, divided
1/2 cup of fresh bread crumbs |
|
Spray 1 quart casserole with cooking spray. In 2 quart saucepan melt 1/4 cup of the margarine over medium heat. Add onion; sauté 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 1/4 cup cheese and remaining 1/4 cup margarine, melted; sprinkle over casserole. Bake in 350ºF. oven 25 minutes or until topping is lightly browned. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
|
