Broccoli Tuna Casserole Recipe
- 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 (4 ounces) 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
- 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 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; stir into pan. Stir in broth. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in 3/4 cup cheese until melted; stir in broccoli and tuna.
- Spoon over noodles; mix well. Sprinkle with remaining 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. Yield: 8 servings.
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Broccoli Tuna Casserole(8)
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My husband hates peas, so I was hopeful about this recipe, and was interested in a recipe I could freeze for those days when I just don't feel like cooking. It was okay. Not a keeper, but worth a dinner. I agree, the noodles were a little dry and needed more sauce.
This was a different way to have tuna noodle casserole. As a healthy eater, I try to find recipes without cream soups & processed cheese so this one was PERFECT! I didn't have broccoli so I used peas & omitted the crumb/butter topping. My entire family enjoyed this one & the unique flavor the seasonings added.
I had tuna that I needed to use. I will make again but I will use Chicken instead of tuna. I didn't really like the tuna and broccoli together but the overall casserole I think is very good.
Perhaps because I had to cut the recipe down by one half, the results were not as perfect as the original. It wasn't as creamy as it should have been, and as a result, it was too dry. I will make this again, but I will add more of the sauce, and reduce the baking time, and cut the broccoli into very small pieces. The concept is great, but for a smaller family, it needs tweaking.
We enjoyed this recipe much better than the traditional tuna noodle casserole we grew up eating. The panko bread crumbs on top made for a great crunchy topping. My husband who is not a broccoli fan went back for seconds and took the leftovers in his lunch.
I made this in two smaller square casserole dishes and froze one for a later dinner. I thought it took awhile to throw together on a busy weeknight but was well worth it because I have another one all ready for the oven next time.
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