Broccoli Tuna Casserole

Broccoli Tuna Casserole

from tasteofhome.com

When I was in the Navy, a co-worker's wife shared this recipe with me. I’ve tweaked it over the years, but it still brings back memories of my "family" away from home. —Yvonne Cook, Haskins, Ohio

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 pouches (6.4 ounces each) albacore white tuna in water
  • 1/3 cup panko bread crumbs
  • 1 tablespoon butter, melted

Directions

  1. 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.

  2. 2

    Meanwhile, in a large nonstick skillet, 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 until thickened, about 2 minutes. Stir in 3/4 cup cheese until melted; stir in broccoli and tuna.

  3. 3

    Spoon over noodles; mix well. Sprinkle with remaining cheese. Toss bread crumbs with melted butter; sprinkle over casserole. Bake, covered, 45 minutes. Uncover and bake until cheese is melted, 15-20 minutes longer.