Creamy Tuna-Topped Broccoli
|Broccoli||8 Ounce (One Bunch)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Processed american cheese||1⁄2 Cup (8 tbs), shredded|
|Canned tuna||14 Ounce, drained and flaked (Two 7 Ounce Can)|
Wash broccoli; remove large leaves and tough part of stalks.
Cut stalks lengthwise into quarters.
Place in large saucepan with 1-inch boiling, salted water; cover.
Cook 10 to 12 minutes, until crisp-tender; drain well.
Reserve cooking water.
Melt butter in large saucepan over medium heat; saute celery and onion until soft.
Stir in flour; blend well.
Combine reserved cooking water and milk; gradually stir into saucepan.
Cook, stirring, until mixture is slightly thickened and comes to boiling.
Add Worcestershire sauce and cheese; stir until cheese is melted.
Stir in tuna; heat through