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Cheesy Tuna Casserole


  • 2 10-oz. pkgs frozen chopped spinach, thawed and drained
  • 1/3 cup butter
  • 3 medium onion, chopped
  • 1/2 cup all-purpose flour
  • 6 cups milk
  • 2 teaspoons basil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • pinch hot pepper flakes
  • 4 cups fusilli or penne
  • 3 6-oz cans tuna in water, drained
  • 2 cups cheddar cheese, grated
  • 2 tablespoons lemon juice
  • 3 cups fresh bread crumbs
  • 1 cup cheddar cheese, grated
  • 1 tablespoon butter, melted
  • 1 tablespoon Dijon mustard

Drain spinach well and set aside. Remove tuna from cans, drain well, break into chunks and set aside.Cook fusilli, or penne, according to package directions until al dente, Drain, rinse, drain again and set aside.Lightly grease two 8 X 8 baking pans. Preheat oven to 350 degrees. In a large saucepan, over medium heat, melt butter and saute onion until softened, about 3 minutes. Whisk in flour and cook, whisking, 3 minutes without browning. Gradually whisk in milk. Bring to a boil, whisking continuously, and thickened. Remove from heat and season with salt, pepper, basil and hot pepper flakes. In a large bowl combine pasta, spinach, cheese, lemon juice and sauce. Toss gently to combine. Divide equally between two prepared pans. In another bowl make the topping. Combine cheese, melted butter, Dijon and bread crumbs and sprinkle over casseroles. Loosely cover and bake for 20 minutes.Uncover and bake 25 minutes longer or until heated through and golden.

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