Tuna Broccoli Casserole
This Tuna Broccoli Casserole combines whole wheat egg noodles, tuna, and broccoli in a creamy cheese sauce, topped with golden breadcrumbs.
Equipment
- Baking Dish
- Nonstick skillet
Ingredients
- 5 cups uncooked whole wheat egg noodles
- 1 teaspoon butter
- ¼ cup chopped onion
- ¼ cup cornstarch
- 2 cups fat-free milk
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- ¾ teaspoon salt
- ½ teaspoon pepper
- 1 cup reduced-sodium chicken broth
- 1 cup shredded Monterey Jack cheese divided
- 4 cups frozen broccoli florets thawed
- 2 pouches albacore white tuna in water
- ⅓ cup panko bread crumbs
- 1 tablespoon butter melted
Instructions
- 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, 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 ¾ cup cheese until melted; stir in broccoli and tuna.
- Spoon over noodles; mix well. Sprinkle with remaining ¼ cup 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.
Notes
This recipe is Test Kitchen Approved and is a perfect comfort food dish.
Nutrition
Serving: 1servingCalories: 300kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 700mgPotassium: 600mgFiber: 5gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 15mgIron: 10mg
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