Chicken / Tuna Casserole with Smoked Gouda

This is a fairly saturated recipe for any type of casserole. The smoked gouda gives a nice richness of flavor. Use any meat, any broth, and any combination of vegetables. The bell pepper is listed separately because I like to give the dish some extra color.

Yield: 6 servings
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  • 8 ounce(s) elbow mac or small shells
  • 3 tablespoon(s) butter
  • 3 tablespoon(s) flour
  • 1 cup(s) beef broth
  • 1/2 cup(s) heavy cream or half-n-half
  • 4 ounce(s) smoked gouda shredded or chopped
  • pepper
  • 1 teaspoon(s) parsley
  • 2 cup(s) cooked chicken, tuna, or favorite meat shredded
  • 2 cup(s) cooked vegetables chopped
  • 1 Bell pepper halved and sliced
  • 1/2 cube(s) brad crumbs
  • 2 teaspoon(s) butter melted
  • 1 sweet onion chopped


  1. Cook macaroni in boiling salted water as package directs. Drain and set aside.

  2. In a saucepan over medium low heat, melt butter; add flour. Cook, stirring, until flour mixture is well blended and bubbly.

  3. Gradually stir in chicken broth and cream. Stir in cheese until melted and smooth.

  4. Add pepper, to taste, along with parsley, if using. Cook, stirring, until thickened.

  5. Add the chicken and vegetables; cook for about 1 minute longer.

  6. Combine the sauce with cooked and drained macaroni; pour into a 2-quart casserole. Toss bread crumbs with melted butter and sprinkle over the casserole.

  7. Bake at 350° for about 25 minutes, until bubbly and browned.
November 2013

This recipe is a personal recipe added by mambaza and has not been tested or endorsed by MyRecipes.

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