Broccoli Tuna Casserole

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 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 bread crumbs
• 1 tablespoon butter, melted

Description

• 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, 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 cheese. Toss bread crumbs with melted butter; sprinkle over casserole. Bake, covered, 45 minutes. Uncover and bake until cheese is melted, 15-20 minutes longer.