Potato and Egg Casserole
INGREDIENTS:
1/2 c Divided margarine Flaked tuna
1 md Chopped onion 1 pk (10-oz) frozen chopped
1/4 c Cornstarch Thawed broccoli
3 c Milk 8 oz Elbow macaroni cooked 6
1/4 ts Hot pepper sauce Minutes and drained
2 Chicken flavor bouillon 1 1/4 c Shredded cheddar cheese
Cubes Divided
2 cn (6.5-oz each) drained and 1/2 c Fresh bread crumbs
1/2 c Divided margarine Flaked tuna
1 md Chopped onion 1 pk (10-oz) frozen chopped
1/4 c Cornstarch Thawed broccoli
3 c Milk 8 oz Elbow macaroni cooked 6
1/4 ts Hot pepper sauce Minutes and drained
2 Chicken flavor bouillon 1 1/4 c Shredded cheddar cheese
Cubes Divided
2 cn (6.5-oz each) drained and 1/2 c Fresh bread crumbs
Spray 1 quart casserole with cooking spray. In 2 quart saucepan melt 1/4 cup of the margarine over medium heat. Add onion; saute 3 minutes. In small bowl stir corn starch, milk and hot pepper sauce until smooth; add to onions in saucepan. Add bouillon cubs. STirring constantly, bring to a boil and boil 1 minute. In large bowl combine sauce, tuna, broccoli, elbow macaroni and 1 cup of the cheese. Turn into prepared casserole. In small bowl combine bread crumbs, remaining 1/4 cup cheese and remaining 1/4 cup margarine, melted; sprinkle over casserole. Bake in 350 degree oven 25 minutes or until topping is lightly browned.