Tuna Broccoli Casserole

1/2 cup divided margarine
1 medium chopped onion
1/4 cup cornstarch
3 cups milk
1/4 teaspoon hot pepper sauce
2 chicken flavor bouillon cubes
2 cans tuna, drained, flaked
1 package (10 ounces) frozen thawed broccoli
8 ounces elbow macaroni, cooked 6 minutes and drained
1 1/4 cup shredded cheddar cheese, divided
1/2 cup fresh bread crumbs


Spray 1 quart casserole with cooking spray. In 2 quart saucepan melt 1/4 cup of the margarine over medium heat. Add onion; sauté 3 minutes. In small bowl stir cornstarch, milk and hot pepper sauce until smooth; add to onions in saucepan. Add bouillon cubs. Stirring constantly, bring to a boil and boil 1 minute.


In large bowl combine sauce, tuna, broccoli, elbow macaroni and 1 cup of the cheese. Turn into prepared casserole. In small bowl combine bread crumbs, remaining 1/4 cup cheese and remaining 1/4 cup margarine, melted; sprinkle over casserole. Bake in 350 degree oven 25 minutes or until topping is lightly browned.