Ingredients
1 1/4
cups uncooked medium pasta shells or elbow macaroni (3 to 4 oz)
2
tablespoons butter or margarine
2
tablespoons all-purpose flour
3/4
teaspoon salt
2
cups milk
1
cup shredded sharp process American or Cheddar cheese (4 oz)
2
cups cooked broccoli flowerets, cooked until crisp-tender and drained*
2
cans (6 oz each) tuna in water, drained
2/3
cup dry bread crumbs
1
tablespoon butter or margarine, melted
Preparation
Heat oven to 350°F.
Cook and drain pasta as directed on package.
Meanwhile, in 1 1/2-quart saucepan, melt butter over low heat. Stir in flour and salt. Cook over medium heat, stirring constantly, until smooth and bubbly; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted.
Stir in pasta, broccoli and tuna; mix well. Spoon into ungreased 2-quart casserole. Cover and bake about 25 minutes or until hot and bubbly.
Meanwhile, in small bowl, mix topping ingredients. Sprinkle topping over casserole. Bake uncovered about 5 minutes longer or until topping is toasted.
