Broccoli-Tuna Casserole

There is something to be said for recipes that contain five or fewer ingredients. For one thing, they’re usually supereasy. Another is that they’re perfect when you are in a hurry.

And, of course, the fewer the ingredients the better chance that you will have everything you need on hand.

In these times, when both parents often have day jobs and dinner can be a rush job, the following recipe — which I fixed the other night and was extremely happy with — is both quick and easy as well as tasty.

Broccoli-Tuna Casserole
2½ cups penne pasta (can substitute elbow macaroni)
1 5-ounce can tuna, flaked, in water
2 cups broccoli, chopped
¼ cup cream cheese
1 10½-ounce can cream of mushroom soup
Boil water and cook pasta. When pasta is almost done, add in broccoli and cook until both are soft. Drain.
Put back into pot, add in tuna, soup, and cream cheese. Stir until cream cheese is melted, on medium heat.
Serve immediately.
Yield: Serves 4.
Approximate nutritional analysis per serving: 408.5 calories, 11.7 grams fat (4.3 grams saturated), 25.6 milligrams cholesterol, 4 grams sugars, 598 milligrams sodium, 57.6 grams carbohydrates, 3.2 grams dietary fiber, 17.8 grams protein.

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