I had a hankering for Tuna Noodle Casserole, which is odd because I haven’t had it since I was a little girl. Of course, I chose to make it on a day when the temperature hit the mid 80′s, which is not a day you want to use the oven. Oh well. At least it turned out yummy.
Tuna Noodle Casserole – adapted from The Joy of Cooking
4 tablespoons butter
1/4 cup white whole wheat or whole wheat pastry flour
2 1/2 cups milk
1 1/2 cups shredded cheddar cheese
salt & pepper to taste
2 6-oz. cans tuna packed in water, drained and flaked
8 oz. dried whole wheat rotini or other pasta, cooked according to package directions
2 cups cooked broccoli florets
1/2 cup cracker or other crumbs
2 tablespoons butter, melted
1. In a large pot, melt 4 tablespoons butter over medium heat. Add flour and stir until the flour has been absorbed by the butter. Stirring constantly with a whisk, slowly add the milk. Simmer, stirring frequently, for five minutes or until mixture has thickened.
2. Remove the milk mixture from heat. Add cheese, salt and pepper, and stir until cheese is melted. Stir in the tuna, pasta and broccoli.
3. Pour the tuna mixture in a 13×9 baking dish that has been coated with nonstick cooking spray. Sprinkle top with crumbs, and drizzle with 2 tablespoons melted butter. Bake at 350 degrees for 30 minutes or until bubbling and browned. (Note: I assembled the casserole in the morning, covered it and parked it in the fridge until evening, then baked it for an additional 10 minutes.)