Ingredients:
- 5 cups uncooked whole wheat egg noodles
- 2 tsp. butter
- 1/4 cup chopped onion
- 1/4 cup cornstarch
- 2 cups fat-free milk
- 1 tsp. dried basil
- 1 tsp. dried thyme
- 3/4 tsp. salt
- 1/2 tsp. pepper
- 1 cup reduced-sodium chicken broth
- 1 cup 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 bread crumbs
- 2 tbsp. butter, melted
Directions:
- Preheat oven to 350 F.
- Cook noodles according to package directions; drain. Transfer to a shallow 3-quart or 9-by-13-inch 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 3/4 cup cheese until melted; stir in broccoli and tuna. Spoon over noodles; mix well. Sprinkle with remaining 1/4 cup cheese.
- Toss bread crumbs with melted butter; sprinkle over casserole.
- Bake, covered, 45 minutes. Uncover and bake until the cheese is melted, 15 to 20 minutes longer.
