Makes 4 servings
This classic make and bake supper has been a Suppertime Survival family favourite for years! Using canned soup and frozen broccoli makes this recipe a true pantry meal, however, if you have fresh broccoli use it instead! We’ve also given an alternative to using the canned soup. Try it and let us know what you think!
2 cups (500 mL) uncooked small pasta shells or 2 ½ cups (625 mL) broad egg noodles
3 cups (750 mL) fresh or frozen broccoli, chopped
2 cans (170 g) tuna, packed in water, drained
1 can (10 oz/284 mL) condensed cream of broccoli soup*
1 cup (250 mL) 2 % milk
1 1/2 cups (375 mL) grated Cheddar cheese
3/4 cup (175 mL) crushed cornflake crumbs*
2 tbsp (25 mL) grated Parmesan cheese
- Preheat oven to 350° F (180° C). Lightly grease a 9- x 13-inch (3.5 L) glass baking dish or spray with non-stick cooking spray.
- In large saucepan of boiling water cook pasta shells or noodles according to package directions, adding broccoli for the last 2 minutes of cooking. Drain and place in baking dish.
- In same saucepan, blend together tuna, soup, milk, Cheddar cheese, and pepper; pour over pasta mixture and gently combine.*
- Sprinkle with crushed cornflake crumbs and Parmesan cheese.*
- Bake for 25-30 minutes or until bubbling.
*Option to make sauce to replace canned soup: In saucepan, melt 2 tbsp (30 mL) unsalted butter or soft margarine over medium heat. Add 1 small chopped onion or shallot, sauté for 2-3 minutes. Whisk in 2 tbsp (30 mL) white flour until blended. Add 1 ¼ (300 mL) cups chicken stock and one cup of milk, whisk together and bring to a boil, reduce heat to simmer for 2 minutes until sauce is thickened. Turn off heat; stir in cheese until melted, then add tuna, lemon zest, and pepper. Top with 2 tbsp (30 mL) breadcrumbs instead of corn flakes, and Parmesan cheese.
Suppertime Survival © Bev Callaghan + Lynn Roblin 2020. All rights reserved.