Tuna Broccoli Casserole
|Canned tuna fish||7 Ounce, drained, flaked|
|Broccoli/2 packages frozen broccoli||2 Pound, closely trimmed|
|Light cream||1 Cup (16 tbs)|
|Chicken broth||1 Cup (16 tbs)|
|Chopped parsley||1 Tablespoon|
|Hard boiled egg||2 , boiled|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Cook the broccoli, trimmed to remove most of the stems and leaves, until barely tender.
Arrange in a single layer in a greased shallow casserole.
Melt the butter in a saucepan and make a cream sauce with the flour, cream, and chicken broth.
Season to taste and stir in the parsley, tuna, and eggs.
Pour the tuna sauce gently over the broccoli and top with the cheese.
Bake 15-20 minutes in a medium oven, 375°, and brown a moment under the broiler.