Recipe Name Weeknight Tuna Casserole Submitted by pdavis59 Recipe Description Quantity 1 Quantity Unit 13" x 9 " pan Prep Time (minutes) 15 Cook Time (minutes) 30 Ready In (minutes) 45

Ingredients Amount 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.