Broccoli Tuna Casserole

Name: Broccoli Tuna Casserole
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 (Japanese) bread crumbs; 1 tablespoon butter, melted

15 ingredients

5 steps

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 (Japanese) bread crumbs
1 tablespoon butter, melted

Directions

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

Meanwhile, in a
3

, 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.
4

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.
5

Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.