Tuna-Melt Casserole

If you enjoy diner tuna-melt sandwiches, you'll love the taste of this. To save time, use packaged frozen broccoli florets. Jarlsberg Swiss cheese works nicely in this casserole.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1 (16 ounce) package corkscrew macaroni or 1 (16 ounce) package shell pasta
• 3  cups broccoli florets
• 2  tablespoons butter or 2  tablespoons margarine
• 2  tablespoons all-purpose flour
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon ground black pepper
• 4  cups milk (reduced-fat 2% milk is fine)
• 6  ounces swiss cheese, shredded (1 1/2 cups)
• 3 (6 ounce) cans albacore tuna in water, drained and flaked
• 2  medium tomatoes, cut into 1/4-inch-thick slices

Directions

1. Preheat oven to 400 degrees Fahrenheit. In a large saucepot, cook pasta in boiling salted water for 5 minutes; add broccoli to pasta and cook another 5 minutes or until broccoli is tender and pasta is al dente. Drain well and return to saucepot; set aside.
2. Meanwhile, in a 3-quart saucepan, melt butter or margarine over low heat. Stir in flour, salt, and pepper until blended and cook, stirring constantly, 1 minute. Gradually stir in milk; increase heat to medium-high and cook, stirring occasionally, until mixture thickens and boils. Boil 1 minute, stirring frequently. Remove saucepan from heat and stir in 1 cup of cheese until blended.
3. Add cheese sauce and tuna to pasta and broccoli in saucepot; toss until evenly mixed. Transfer mixture to a 13"x9" glass baking dish. Arrange tomato slices on top, overlapping if necessary. Sprinkle with remaining 1/2 cup cheese.
4. Cover baking dish with foil and bake 20 to 25 minutes or until hot and bubbly. Makes 6 main-dish servings.