Instructions: In a Dutch over or large saucepan,, melt butter over medium-high heat. Cook green onions, garlic, mushrooms, salt and pepper, stirring occasionally for 5 minutes or until softened.

In a bowl, whisk flour with 1 cup milk until smooth; add remaining milk. Add to pan along with stock. Bring to a boil, stirring, for 3 minutes or until sauce thickens. Remove from heat. Stir in tomatoes, Parmesan and basil. (Can be prepared to this point, covered and refrigerated for up to 1 day.)

In a large pot of boiling salted water, cook pasta for 7 minutes or until almost tender. Add broccoli; cook for 2 minutes or until broccoli is bright green and crisp and the pasta is just tender. Drain. Chill under cold water. Drain well and return to pot. Stir in tuna and sauce. Spread in greased 13x9-inch baking dish.

(Casserole can be prepared to this point; covered and refrigerated for up to 4 hours before baking. Increase baking time by 15 minutes.)

Preheat oven to 350 F.

In a bowl, combine bread crumbs and Asiago cheese; sprinkle over top. Place in oven and bake for 40 to 45 minutes or until golden and center is piping hot.

Serves 6 to 8.

*For a vegetarian version, omit tuna and substitute one 19-ounce can of kidney beans, drained and rinsed.

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