| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Meats | Casseroles, Fish | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Divided margarine |
| 1 | md | Chopped onion |
| 1/4 | c | Cornstarch |
| 3 | c | Milk |
| 1/4 | ts | Hot pepper sauce |
| 2 | Chicken flavor bouillon | |
| Cubes | ||
| 2 | cn | (6.5-oz each) drained and |
| Flaked tuna | ||
| 1 | pk | (10-oz) frozen chopped |
| Thawed broccoli | ||
| 8 | oz | Elbow macaroni cooked 6 |
| Minutes and drained | ||
| 1 1/4 | c | Shredded cheddar cheese |
| Divided | ||
| 1/2 | c | Fresh bread crumbs |
INSTRUCTIONS
Spray 1 quart casserole with cooking spray. In 2 quart saucepan melt 1/4 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 1/4 cup cheese and remaining 1/4 cup margarine, melted; sprinkle over casserole. Bake in 350 degree oven 25 minutes or until topping is lightly browned. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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