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Cheesy Tuna Doubles

  • 2 packages (each 10 oz/284 g) fresh spinach, trimmed
  • 1/3 cup butter
  • 3 onions, chopped
  • 1/2 cup all-purpose flour
  • 6 cups milk
  • 2 tsps each dried basil and salt
  • 1 tsp pepper
  • pinch hot pepper flakes
  • 4 cups fusilli or penne
  • 3 cans (each 7-1/2 oz/213 g) tuna, drained and broken into chunks
  • 2 cups shredded old Cheddar cheese
  • 2 tbsp lemon juice
  • 3 cups fresh bread crumbs
  • 1 cup shredded old Cheddar cheese
  • 1 tbsp butter, melted
  • 1 tbsp Dijon mustard

Rinse spinach; shake off excess water. In stockpot, cover spinach and cook, with just the water clinging to leaves, over medium-high heat for about 5 minutes or until wilted. Drain well and squeeze dry; chop coarsely and set aside. In large saucepan, melt butter over medium heat; cook onions, stirring occasionally, for 3 minutes or until softened. Whisk in flour; cook, whisking, for 3 minutes, without browning. Gradually whisk in milk until smooth; cook, whisking often, for about 15 minutes or until boiling and thickened. Reduce heat to low. Season with basil, salt and pepper and hot pepper flakes. Meanwhile, in large pot of boiling salted water, cook fusilli for 8 to 10 minutes or until tender but firm. Drain and refresh under cold water; drain again and return to pot. Add sauce, spinach and tuna, Cheddar and lemon juice; toss together. Divide between two greased 8-inch (2 L) square baking dishes, spreading evenly. Topping: Toss together bread crumbs, Cheddar, butter and mustard; sprinkle over casseroles. (Casseroles can be prepared to this point, cooled in refrigerator, cover and stored for up to 1 day or frozen for up to 2 months. Thaw completely. Bake for 25 to 30 minutes longer than specified, uncovering only during last 10 minutes.) Loosely cover and bake in 350 F (180 C) oven for 20 minutes; uncover and bake for 25 minutes longer or until heated through and golden. Makes 8 servings.

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