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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Better Homes and Gardens Ingredients:
6 ounces dried rigatoni pasta or 6 ounces penne pasta |
2 stalks celery, coarsely chopped (1 cup) |
1/4 cup chopped onion |
2 garlic cloves, minced |
1/4 cup olive oil |
1/4 cup all-purpose flour |
2 tablespoons dijon mustard |
1 tablespoon snipped fresh dill (or 1 t. dried dill) |
1 teaspoon finely shredded lemon peel |
1/4 teaspoon black pepper |
2 cups low sodium chicken broth |
2 (6 ounce) cans tuna packed in oil, drained |
1/2 cup finely crushed herb-seasoned crouton |
2 tablespoons butter, melted |
1 small lemon, thinly sliced |
1 tablespoon capers, drained (optional) |
fresh dill sprig (optional) |
Directions:
1. Preheat oven to 375 degrees; grease a 1 1/2 quart baking dish; set aside.
2. Cook pasta according to package directions; drain.
3. Meanwhile, in a medium saucepan, cook celery, onion, and garlic in hot oil over medium heat until tender.
4. Stir in flour, mustard, fresh dill, lemon peel, and pepper; gradually stir in broth.
5. Cook/stir until mixture is thickened and bubbly; stir in tuna and cooked pasta.
6. Transfer mixture to prepared baking dish.
7. In a small bowl, stir the croutons and melted butter together; sprinkle over tuna mixture.
8. Bake, covered, for 15 minutes.
9. Top with lemon slices and bake, uncovered, about 5 minutes or until heated through.
10. Let stand for 5 minutes before serving; if desired, garnish with capers and dill sprigs.
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