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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
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
2
tablespoonsbutter
1
medium (2-1/2" dia)Onion, chopped
3
clovesgarlic minced
14
ouncesmacaroni, elbow or other small pasta
10
1/2
ouncesCream of Mushroom Soup, 98% Fat Free (1 can)
1
cupskim milk
1
tablespoonolive oil
1
1/2
teaspoonssalt, coarse or sea
18
ouncesChunk tuna, light, canned in water, drained (3 6 oz. cans)
1
cup, shredded2% italian cheese blend
2
cups, shreddedshredded cheddar cheese
4
cups, choppedbroccoli florets
Steps
Sequence Step
1Preheat oven to 350 - degrees F.
2In large pot, cook pasta with salt and olive oil according to package directions until al dente. Drain and return to hot pot.
3While pasta is cooking, microwave frozen broccoli 1-2 minutes until still cold but no longer frozen. Chop into bite size pieces.
4Also 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.
5In 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.
6Spray 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.
7Remove 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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