Easy Tuna Casserole with Broccoli

I made this tuna casserole with broccoli this afternoon to serve for dinner tonight and let me tell you Bob, I had a hard time not eating half the pan before setting it in the fridge for later.

The HH has a thing for tuna casserole and practically flips out everytime I make one. This time around I added broccoli and a little hot sauce to change things up a bit and I know he is going to love it {I sure did!}.

Ingredients

4 tablespoons unsalted butter plus extra for the casserole dish
8 ounces rotini pasta
1 pound broccoli florets
1 yellow onion, diced
1 carrot, diced
1 clove garlic, minced
5 tablespoons all purpose flour
2 cups milk {I used 2%}
2 cans {5 ounces each} tuna in water, drained
1 teaspoon hot sauce
salt and pepper to taste

Directions

Preheat oven to 350. Butter a 2 quart casserole dish and set aside.

Bring water to a boil, add pasta and cook for 4 minutes. Add broccoli and cook an additional 4 minutes or until the noodles are al dente.

Drain noodles and broccoli and set aside. In the same pot, saute onions and carrots in butter until lightly browned. Add garlic, saute a minute longer. Add flour to the onions and carrots and cook for another minute. Slowly add in milk and stir until the mixture is thickened {about 2 minutes}.

Remove from heat, add tuna, hot sauce, salt and pepper and stir. Fold in pasta and broccoli and coat evenly. Pour mixture into your casserole dish, cover with foil and bake 15-20 minutes or until heated through.

Serve warm and dig in.