Tuna Pasta Casserole (or Salmon)

This is a recipe in my Betty Crocker cookbook that I just LOVE. I always make it with canned salmon instead of tuna, just because I like it better. 

Tuna Pasta Casserole

From: Betty Crocker Cookbook

1 1/4	cups uncooked medium pasta shells or elbow macaroni (3 to 4 oz)
2	tablespoons butter or margarine
2	tablespoons all-purpose flour
3/4	teaspoon salt
2	cups milk
1	cup shredded sharp process American or Cheddar cheese (4 oz)
2	cups cooked broccoli flowerets, cooked until crisp-tender and drained*
2	cans (6 oz each) tuna in water, drained (or canned salmon)

Crumb Topping**

2/3

cup dry bread crumbs

1

tablespoon butter or margarine, melted Heat oven to 350. Make crumb topping and set aside. Cook and drain pasta as directed on package. While pasta is cooking, melt butter in 1 1/2 quart sauce pan over low heat. Stir in flour and salt. Cook over medium heat, stirring constantly, until smoother and bubbly; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted. Mix pasta, broccoli, tuna and sauce in ungreased 2 quart casserole dish. Cover and bake about 25 minutes or until hot and bubbly. Sprinkle with crumb topping and bake uncovered for about 5 minutes or until topping is toasted. *NOTES* For fear of the tuna making this dish dry, I always double the sauce part. I am not a person who likes my food drowning in sauce, but in this case- I suggest it. Also, I use Rotini noodles instead of macaroni noodles because 1- they are pretty. :-) and 2- I think the spiral grabs the sauce and other ingredients better. :-)