Creamy Tuna & Shells Casserole: Easy & Delicious Recipe

Creamy Tuna and Shells

YIELD Makes 4 to 6 servings

INGREDIENTS

2‑1/2 cups broccoli florets 8 ounces hot cooked medium pasta shells 1 can (12 ounces) tuna packed in water, drained 1 can (8 ounces) sliced water chestnuts, drained 2 tablespoons butter or margarine 1/4 cup all-purpose flour 1 cup fat-free (skim) milk 1/2 cup chicken broth 1/4 cup Parmesan cheese 1/4 teaspoon garlic powder 1/4 teaspoon black pepper

PREPARATION:

1. Preheat oven to 200°F.
2. To steam broccoli, add 1 inch water to large saucepan. Place steamer basket in saucepan. Place broccoli in steamer. Cover. Bring to a boil over high heat. Steam 4 to 6 minutes or until crisp-tender. Combine broccoli and pasta in medium ovenproof serving bowl. Add tuna. Break up large chunks. Do not flake finely. Add water chestnuts; toss lightly to combine. Place bowl in oven.
3. Melt butter in medium saucepan over medium heat. Stir in flour until smooth paste forms. Slowly add milk, stirring constantly until smooth. Cook and stir 2 to 4 minutes or until mixture thickens. Add chicken broth. Stir until mixture thickens again. Stir in remaining ingredients and remove from heat. Remove bowl from oven and pour sauce over pasta mixture. Toss gently. Serve immediately.

This recipe appears in: Fish NUTRITIONAL INFORMATION: Fiber 6 g Carbohydrate 32 g Cholesterol 47 mg Saturated Fat 5 g Total Fat 10 g Calories from Fat 25 % Calories 336 Protein 31 g Sodium 621 mg DIETARY EXCHANGE: Vegetable 1 Starch 2 Meat 3