Tuna Broccoli Casserole Recipe
Ingredients
| Tuna fish | 7 Ounce, drained, flaked | |
| 2 pounds broccoli closely trimmed or 2 packages frozen | ||
| Butter/Margarine | 4 Tablespoon | |
| Flour | 4 Tablespoon | |
| Light cream | 1 Cup (16 tbs) | |
| Chicken broth | 1 Cup (16 tbs) | |
| Parsley | 1 Tablespoon, chopped | |
| Eggs | 2 , boiled | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1.
Cook the broccoli, trimmed to remove most of the stems and leaves, until barely tender.
Arrange in a single layer in a greased shallow casserole.
2.
Melt the butter in a saucepan and make a cream sauce with the flour, cream, and chicken broth.
Season to taste and stir in the parsley, tuna, and eggs.
3.
Pour the tuna sauce gently over the broccoli and top with the cheese.
Bake 15-20 minutes in a medium oven, 375°, and brown a moment under the broiler.
Cook the broccoli, trimmed to remove most of the stems and leaves, until barely tender.
Arrange in a single layer in a greased shallow casserole.
2.
Melt the butter in a saucepan and make a cream sauce with the flour, cream, and chicken broth.
Season to taste and stir in the parsley, tuna, and eggs.
3.
Pour the tuna sauce gently over the broccoli and top with the cheese.
Bake 15-20 minutes in a medium oven, 375°, and brown a moment under the broiler.
Chef
