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    Cheesy Tuna Doubles

    Source of Recipe


    2 packages (each 10 oz/284 g) fresh spinach, trimmed
    1/3 cup butter
    3 onions, chopped
    1/2 cup all-purpose flour
    6 cups milk
    2 tsp each dried basil and salt
    1 tsp pepper
    pinch hot pepper flakes
    4 cups fusilli or penne
    3 cans (each 7-1/2 oz/213 g) tuna, drained and broken into chunks
    2 cups shredded old Cheddar cheese
    2 tbsp lemon juice

    3 cups fresh bread crumbs
    1 cup shredded old Cheddar cheese
    1 tbsp butter, melted
    1 tbsp Dijon mustard

    Rinse spinach; shake off excess water. In stockpot, cover spinach
    and cook, with just the water clinging to leaves, over medium-high
    heat for about 5 minutes or until wilted. Drain well and squeeze
    dry; chop coarsely and set aside.

    In large saucepan, melt butter over medium heat; cook onions,
    stirring occasionally, for 3 minutes or until softened. Whisk in
    flour; cook, whisking, for 3 minutes, without browning. Gradually
    whisk in milk until smooth; cook, whisking often, for about 15
    minutes or until boiling and thickened. Reduce heat to low. Season
    with basil, salt and pepper and hot pepper flakes. Meanwhile, in
    large pot of boiling salted water, cook fusilli for 8 to 10 minutes
    or until tender but firm. Drain and refresh under cold water;
    drain again and return to pot. Add sauce, spinach and tuna, Cheddar
    and lemon juice; toss together. Divide between two greased 8-inch
    (2 L) square baking dishes, spreading evenly.

    Topping: Toss together bread crumbs, Cheddar, butter and mustard;
    sprinkle over casseroles. (Casseroles can be prepared to this
    point, cooled in refrigerator, cover and stored for up to 1 day or
    frozen for up to 2 months. Thaw completely. Bake for 25 to 30
    minutes longer than specified, uncovering only during last 10

    Loosely cover and bake in 350 F (180 C) oven for 20 minutes; uncover
    and bake for 25 minutes longer or until heated through and golden.
    Makes 8 servings.




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