Tuna with Broccoli and Cauliflower Casserole

This is a combination of tuna noodle casserole, Mac and cheese and broccoli and cauliflower gratin. This is a fun way to get them to eat the green stuff.

1 head cauliflower cut into florets
1 bunch of broccoli cut into florets
1 box whole wheat penne
2 cups all natural sour cream
12 ounces Velveta cubed
2 cans tuna drained
2 cups shredded Colby jack divided
3 cloves garlic grated
2-3 dashes of your favorite hot sauce
Salt and pepper to taste

Place the vegetables to a large pot of boiling salted water. Boil for 5 minutes then remove from the water. Boil the noodles in the same water for 7-8 minutes and drain. While the noodles are boiling place the Velveta, sour cream, tuna and grated garlic, salt and pepper in a medium sauce pot over medium heat. Stir occasionally until Velveta is melted. After the noodles are drained add the vegetables, noodles and sauce to the pot and mix well. (Make sure the water is gone.) add half of the Colby jack and mix to combine. Pour into a 4 quart casserole dish. Place on a baking sheet and bake in a 375 degree oven for 40 minutes or until golden brown and bubbly. For more on this recipe or any others please email me at alesia.leach@gmail.com