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Recipes - Weeknight Tuna Casserole Recipe

Recipe Name

Weeknight Tuna Casserole

Submitted by

pdavis59

Recipe Description

Quantity	1	Quantity Unit	13" x 9 " pan	Servings
Prep Time (minutes)	15	Cook Time (minutes)	30	Ready In (minutes)	45

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Ingredients
Amt.	Measure	Ingredient



2	tablespoons	butter
1	medium (2-1/2" dia)	Onion, chopped
3	cloves	garlic minced
14	ounces	macaroni, elbow or other small pasta
10 1/2	ounces	Cream of Mushroom Soup, 98% Fat Free (1 can)
1	cup	skim milk
1	tablespoon	olive oil
1 1/2	teaspoons	salt, coarse or sea
18	ounces	Chunk tuna, light, canned in water, drained (3 6 oz. cans)
1	cup, shredded	2% italian cheese blend
2	cups, shredded	shredded cheddar cheese
4	cups, chopped	broccoli florets

Steps

Sequence	Step

1	Preheat oven to 350 - degrees F.
2	In large pot, cook pasta with salt and olive oil according to package directions until al dente. Drain and return to hot pot.
3	While pasta is cooking, microwave frozen broccoli 1-2 minutes until still cold but no longer frozen. Chop into bite size pieces.
4	Also while pasta is cooking, melt butter in skillet. Saute onion until slightly soft but not translucent. Add garlic. Saute until garlic is fragrant. Remove from heat.
5	In pasta pot, combine sauteed onion/garlic mixture, chopped broccoli, tuna, mushroom soup, milk, salt and pepper or Nature''''s Seasoning (Morton) to taste. Mix well. Add 1 1/2 cups of cheddar cheese and stir together.
6	Spray 9 x 13 pan with nonstick spray and pour mixture into it. Bake in preheated 350-degree oven for 35 minutes or until hot and bubbly.
7	Remove from oven. Spread remaining 1/2 cup cheddar cheese and 1 cup mozarella cheese over the top. Return to oven and bake an additional 5-10 minutes until cheese is melted. Let cool 10 minutes before serving.

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