- 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.
Freeze option: 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°. Yield: 8 servings.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Broccoli Tuna Casserole
"Found this recipe bland. Added some blue cheese which helped a bit. won't make again."
"This is a good switch from the traditional tuna casserole. All tuna casseroles that I've tried are pretty bland, and this one isn't much better in that department. I think a little seasoning added to the casserole and especially the Panko would do wonders to brighten it up a bit. I might also try substituting a little sharp cheddar for half of the Monterrey Jack to see if that helps."
"Didnt have any fat free milk so used regular and used canned tuna instead of a pouch, turned out well, family went back for seconds, put some in a small casserole dish to freeze so will see how that cooks after being frozen.! Will make again"
"This was easy to make but I'll use more cheese next time."
"I would really have given this a 3.5 if I could. I appreciated many things about this casserole--the crunchy topping, the nutritional value, and the fact that it does not use a can of creamed soup as its base. Being a Yankee transport to the South several decades ago, I have become used to flavors that are more vibrant. This one for me did not have that vibrant flavor thing going on. I would have to perhaps add a teaspoon of Cajun/Creole seasoning to make it come more alive. But of course, that's personal preference. Also, this one is not a "30-Minute Meal"--it does take time for preparation--and that's also ok if you have the time."
"Going to try it. Looks fantastic!"
"I thought this recipe was good and overall easy to make. I think there needs to be more sauce too. At first I thought it would be soupy, but after baking the noodles soak up some sauce. Would like to try again and maybe double the sauce."
"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."