Broccoli Tuna Casserole
By á-48860
This tuna casserole with broccoli is easy, comforting, and delicious for a family dinner.
Ingredients
- 5 cups uncooked whole wheat egg noodles
- 1 teaspoon butter
- 1/4 cup chopped onion
- 1/4 cup cornstarch
- 2 cups fat-free milk
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup reduced-sodium chicken broth
- 1 cup shredded Monterey Jack cheese, divided
- 4 cups frozen broccoli florets, thawed
- 2 (6.4-ounce) pouches albacore white tuna in water
- 1/3 cup panko bread crumbs
- 1 tablespoon butter, melted
Details
Servings 8
Preparation time 35mins
Cooking time 95mins
Adapted from tasteofhome.com
Preparation
Step 1
Preheat oven to 350°F. Cook noodles according to package directions; drain. Transfer to a shallow 3-quart or 13x9-inch baking dish coated with cooking spray.
Meanwhile, in a large nonstick skillet coated with cooking spray, heat butter over medium-high heat. Add onion; cook and stir until tender. In a small bowl, whisk cornstarch, milk and seasonings until smooth; stir into pan. Stir in broth. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in 3/4 cup cheese until melted; stir in broccoli and tuna.
Spoon over noodles; mix well. Sprinkle with remaining cheese. Toss bread crumbs with melted butter; sprinkle over casserole. Bake, covered, 45 minutes. Bake, uncovered, 15 to 20 minutes longer or until cheese is melted.
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