| 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
A Message from our Provider:
“There’s more hope for murderers than the self-righteous”