Print Options

 
 
 
 Print
Broccoli Tuna Casserole Recipe

Broccoli Tuna Casserole Recipe

When I was in the Navy, a co-worker's wife shared this recipe with me. I’ve tweaked it over the years, but it still brings back memories of my "family" away from home. —Yvonne Cook, Haskins, Ohio
TOTAL TIME: Prep: 35 min. Bake: 1 hour YIELD:8 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. 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.
  • 3. 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.

Nutritional Facts

1-1/4 cups equals 271 calories, 8 g fat (4 g saturated fat), 38 mg cholesterol, 601 mg sodium, 30 g carbohydrate, 4 g fiber, 22 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1/2 fat.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.