Tuna Broccoli Casserole

Tuna Broccoli Casserole

This is good, quick, cheap, makes a lot, and, if you substitute gluten-free soup for regular and go with the brown rice pasta, it's gluten-free.

• 8 oz. uncooked brown rice shell macaroni (or any macaroni you like if gluten is not a concern)
• 2 12-oz. packages frozen broccoli-cauliflower mix 
• 2 12-oz. cans tuna in water, drained
• 2 10-oz. cans Campbell's Heart Healthy Cream of Mushroom Soup OR 1 can ready-to-eat Progresso Gluten-Free Cream of Mushroom Soup
• 3 tsp. McCormick's Perfect Pinch Vegetable seasoning (you may need more if using the Progresso soup, and if you're watching your salt, any Mrs. Dash seasoning you like is fine)
• 2 cups shredded cheese (can be any kind you like -- I use Velveeta because the Mister likes it)
• 1 cup Parmesan cheese

Cook pasta in boiling salted water until al dente.  (Don't you dare tell me you don't know what "al dente" means.  Look it up.)  Steam broccoli-cauliflower mix in microwave according to package directions.   In a 5-quart casserole, combine rinsed and cooled pasta, tuna, broccoli-cauliflower mix, soup, all but a handful of the shredded cheese, and 3/4 C. of the Parmesan; sprinkle with a bit more of your seasoning.  Bake at 350F for 50 minutes, top with remaining cheeses and bake an additional 10 minutes or until cheese melts and begins to brown.  And that's it.   Serves at least 4 very hungry people.