Broccoli Tuna Casserole Recipe

By samara72

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 (4 ounces) shredded Monterey Jack cheese, divided
• 4 cups frozen broccoli florets, thawed
• 2 pouches (6.4 ounces each) albacore white tuna in water
• 1/3 cup panko (Japanese) bread crumbs
• 1 tablespoon butter, melted

Details

Adapted from tasteofhome.com

Preparation

Step 1

Preheat oven to 350°. Cook noodles according to package directions; drain. Transfer to a shallow 3-qt. or 13x9-in. 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, 15-20 minutes longer or until cheese is melted.