Ingredients:
1 (9 ounce) packages refrigerated cheese-filled egg tortellini
1 1/2 cups frozen broccoli florets
1 (10 ounce) containers alfredo sauce ( refrigerated kind, the jar kind, 10 oz. of homemade, or probably even the dry mix if you cooked it u)
1 (7 ounce) packages solid white tuna ( the dry pack is my favorite but 6 oz. of drained canned tuna works fine too)
1 tablespoon butter or 1 tablespoon olive oil
1/4 cup Italian style breadcrumbs
garlic or garlic powder, to taste
Directions:
Preheat oven to broil.
Cook tortellini according to package directions and add the broccoli florets during the last 4 minutes of cooking.
Drain and return to pan.
Note: It’s ok if the broccoli is still very crunchy at this point because it will cook more after the sauce is added.
Add Alfredo sauce and tuna and mix well.
If you are using the dry-packed tuna, break up large chunks as you stir.
Cook over medium heat until thoroughly heated, stirring occasionally.
Add garlic after the addition of sauce and tuna, if desired.
Spoon mixture into an ungreased shallow casserole dish.
Sprinkle bread crumbs over top of casserole and dot with butter or drizzle with oil (I have an oil sprayer that I like to use to distribute the oil over the crumbs evenly).
Broil casserole 4 to 6 inches from heat for about 3 minutes or until the topping is golden brown.
Servings: 4
Time preparation: 5 min.
Time total: 25 min.