Author: Canadian Living

  • Portion size 6 servings
  • Credits : jodi.seeley

Ingredients

  • 2 cups macaroni (uncooked)
  • 1 can tuna drained
  • 1 1/2 cup frozen mixed vegetables
  • 1 1/2 cup dry breadcrumbs
  • 3 tablespoons butter
  • 2 1/4 cups 2% reduced fat milk
  • 3 tablespoons seasoned flour
  • 1 teaspoon parsley
  • 1 teaspoon club house italiano seasoning
  • 1 teaspoon diced garlic
  • 1/2 cup shredded old Cheddar cheese
  • 2 cups frozen broccoli
  • 2 tablespoons minced ginger
  • 2 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 3 tablespoons flour
  • 1 teaspoon parsley

Method

Cook the macaroni until tender and then drain. Mix in casserole dish with tuna and vegetables. Set aside. To make the white sauce to pour over the noodles: Melt the butter in a pan over medium heat, then stir in the seasoned flour. Stir in the milk all at once, stirring constantly. Add the parsley, Italiano seasoning and the garlic. Continue stirring until thickened and bubbly. Add the shredded cheddar cheese and continue to stir for 1 more minute. Pour immediately over the noodles and mix well. Sprinkle the bread crumbs evenly over the top of the casserole. Bake in 425 degree oven until bread crumbs are lightly browned. Make the Ginger Broccoli just as the casserole is ready to come out of the oven. Stir fry broccoli florets in oil over high heat. Whip together in bowl the ginger, soy sauce, parsley, oyster sauce and flour until smooth. Add to broccoli and stir fry until thickened. Serve on side of casserole.
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Food

Tuna Casserole with ginger broccoli

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