Title: Tuna Broccoli Casserole
Categories: Casserole Seafood
Yield: 1 Servings
| 1/2 | c | Divided margarine |
| 1 | md | Chopped onion |
| 1/4 | c | Cornstarch |
| 3 | c | Milk |
| 1/4 | ts | Hot pepper sauce |
| 2 | | Chicken flavor bouillon |
| | | Cubes |
| 2 | cn | (6.5-oz each) drained and |
| | | Flaked tuna |
| 1 | pk | (10-oz) frozen chopped |
| | | Thawed broccoli |
| 8 | oz | Elbow macaroni cooked 6 |
| | | Minutes and drained |
| 1 1/4 | c | Shredded cheddar cheese |
| | | Divided |
| 1/2 | c | Fresh bread crumbs |
Spray 1 quart casserole with cooking spray. In 2 quart saucepan melt 1/4
cup of the margarine over medium heat. Add onion; saute 3 minutes. In small
bowl stir corn starch, milk and hot pepper sauce until smooth; add to
onions in saucepan. Add bouillon cubs. STirring constantly, bring to a boil
and boil 1 minute. In large bowl combine sauce, tuna, broccoli, elbow
macaroni and 1 cup of the cheese. Turn into prepared casserole. In small
bowl combine bread crumbs, remaining 1/4 cup cheese and remaining 1/4 cup
margarine, melted; sprinkle over casserole. Bake in 350 degree oven 25
minutes or until topping is lightly browned.