Tuna Melt Casserole
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Tuna Melt Casserole
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Tuna Melt Casserole takes a few of your favorite dishes and pairs them together beautifully. Here we have the creamy and zesty tuna melt mixture, and pair it into a pasta dish that will send your taste buds on a frenzy! If you like this tuna melt casserole, you should check out my classic tuna casserole!
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Ingredients
- 1 package (16 ounces) rigatoni
- 4 cups broccoli florets (3 small heads)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 4 cups whole milk
- 1 cup swiss cheese, shredded and divided
- 1 cup cheddar cheese, shredded and divided
- 3 cans (5 ounces each) chunk tuna in water, drained and flaked
- 3 roma tomatoes, sliced in ¼" slices
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Instructions
- Preheat oven to 400°F.
- In a large pot, cook pasta in boiling salted water for about 3 minutes.
- Add the broccoli and cook for the last 5 min. Drain the pasta and noodles well and set aside.
- In a medium saucepan, melt the butter over low heat and then add the flour, stirring constantly. Add salt and pepper to taste and cook for 1 minute.
- Whisk in milk and increase heat to medium-high. Continue whisking until mixture starts to boil and slightly thicken.
- Remove from heat and stir in half of the Swiss cheese and half of the cheddar cheese. Stir to melt.
- Add the cheese sauce to the pasta and broccoli along with the tuna. Pour into a 9x13 casserole dish. Arrange tomato slices on top and cover with remaining cheese.
- Cover with foil and bake for 20 minutes until hot and bubbly. (You can remove the foil 5 minutes before it is done for a golden brown cheese.)
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