Broccoli Tuna Casserole

When I was in the Navy, a co-worker’s wife shared this recipe with me.  I’ve tweaked it over time, but it still reminds me of my “family” away from home.

          Yvonne Cook                                                         Haskins, OH                                                                      

Broccoli Tuna Casserole Recipe

Broccoli Tuna Casserole

5 cups uncooked whole wheat egg noodles

1 tsp. butter

¼ cup chopped onion

¼ cup cornstarch

2 cups fat-free milk

1 tsp. dried basil

1 tsp. dried thyme

3/4 tsp. salt

½ tsp. pepper

1 cup reduced-sodium chicken broth

1 cup (4 oz.) shredded Monterey Jack cheese, divided

4 cups frozen broccoli florets, thawed

2 pouches (6.4 oz. each) albacore white tuna in water

1/3 cup panko (Japanese) bread crumbs

1 Tbsp. butter, melted

Preheat oven to 350 F.   Cook noodles according to package directions; drain.  Transfer to a 3 qt. or 13×9 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; gradually stir into pan.  Stir in broth.  Bring to a boil; cook and stir 2 minutes or until thickened.  Stir in ¾ cup cheese until melted; stir in broccoli and tuna.

Spoon tuna mixture over noodles; mix well.  Sprinkle with remaining Monterey Jack 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.          8 servings

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

 

(Recipe for Broccoli Tuna Casserole came from tasteofhome.com)