TUNA-MELT CASSEROLE

1 (16 ounce) package corkscrew or medium shell pasta, uncooked
3 cups broccoli flowerets
2 tablespoons margarine or butter
2 tablespoons all-purpose flour
3/4 teaspoon salt
1/4 teaspoon ground black pepper
4 cups reduced-fat (2 percent) milk
4 ounces Swiss cheese, shredded (1 cup)
2 cans (6 ounces each) chunk light tuna in water, drained and flaked
2 medium tomatoes, cut into 1/4-inch-thick slices

Preheat oven to 400 degrees F.

In large saucepot, cook pasta in boiling salted water 5 minutes; add broccoli to pasta and cook another 5 minutes or until broccoli is tender and pasta is al dente. Drain well and return to saucepot; set aside.

Meanwhile, in 3-quart saucepan, melt margarine or butter over low heat. Stir in flour, salt, and pepper until blended and cook, stirring, 1 minute.

Gradually stir in milk; increase heat to medium-high and cook, stirring occasionally, until mixture thickens and boils. Boil 1 minute, stirring frequently.

Remove saucepan from heat and stir in 1/2 cup cheese until blended.

Add cheese sauce and tuna to pasta and broccoli in saucepot; toss until evenly mixed. Transfer mixture to shallow 3 1/2-quart casserole or 13x9-inch glass baking dish. Arrange tomato slices on top, overlapping if necessary. Sprinkle with remaining 1/2 cup cheese.

Cover baking dish with foil and bake 20 minutes or until hot and bubbly.

Servings: 6
Source: Good Housekeeping Magazine