Ingredients

6

oz. uncooked spaghetti

2

tablespoons margarine or butter

1/2

cup grated Parmesan cheese

2

eggs, slightly beaten

3

cups frozen cut broccoli, thawed

2

tablespoons all-purpose flour

1

(10-oz.) container refrigerated Alfredo sauce

1

(9 1/4-oz.) can water-packed tuna, drained, flaked

1/4

cup Italian-seasoned dry bread crumbs

1

teaspoon margarine or butter, melted

Preparation

In large saucepan or Dutch oven, cook spaghetti to desired doneness as directed on package. Drain; return to saucepan.

Meanwhile, heat oven to 350°F. Grease 10- or 9-inch deep-dish pie pan or quiche dish.

To cooked spaghetti, add 2 tablespoons margarine, Parmesan cheese and eggs; stir gently. Spread over bottom and up sides of greased pie pan.

In large bowl, combine broccoli, flour, Alfredo sauce and tuna; mix well. Spoon into spaghetti crust. In small bowl, combine bread crumbs and 1 teaspoon melted margarine; mix well. Sprinkle over tuna mixture.

Bake at 350°F. for 40 to 45 minutes or until spaghetti is light golden brown. Let stand 5 minutes before serving.