Another confession . . . I don't eat cheap tuna. I don't like it. I don't like the way it tastes and I am, yes . . . a tuna snob. An old Italian woman stopped me in the grocery store one time and told me to only ever buy Albacore Tuna, that the rest was garbage . . . and well, you just have to trust old Italian women, don't you? They know what they are talking about. That same woman told me that I should only ever buy rounded ended carrots, that they were sweeter and she was right about that too. ☺
So I digress . . . I love a good tuna melt and I love a good tuna casserole . . . A Tuna Melt Casserole has to be delicious right? RIGHT!
*Tuna Melt Casserole*Serves 6
1 tsp dried mustard powder2 pints milk (4 cups)
salt and pepper to taste4 ounces swiss cheese, grated (1 cup)
Slowly whisk in the milk. Bring to the boil slowly, and cook until thickened, whisking constantly. Stir half of the cheeses to melt. Season with salt and black pepper to taste. Stir in the drained and flaked tuna and the broccoli and cooked pasta.
Note - I did cut the recipe in half with great success. Mitzie enjoyed any leftovers as a treat for her tea.
Yes, she is one very spoilt pooch!