Broccoli Tuna Casserole
Make your dinner perfect with this amazing recipe of casserole combination that gives you the best texture to eat and enjoy.
Equipment
Ingredients
- Whole-wheat egg noodles uncooked 5 cups
- Butter 1 teaspoon
- Onion chopped ¼ cup
- Cornstarch ¼ cup
- Milk fat-free 2 cups
- Dried basil 1 teaspoon
- Dried thyme 1 teaspoon
- Salt ¾ teaspoon
- Pepper ½ teaspoon
- Chicken broth reduced-sodium 1 cup
- Jack Monterey cheese 1 cup shredded, divided
- Frozen broccoli florets 4 cups thawed
- White tuna albacore in water 2 pouches 6.4 ounces each
- Panko breadcrumbs 1/3 cup
- Melted butter 1 tablespoon
Instructions
- Preheat the oven to 350°
- Cook the noodles according to the direction of the package, then drain them.
- Put it into shallow 3 qt.
- of a 13×9-inch baking dish with the coating of cooking spray.
- After this, take a large nonstick skillet heat the butter on medium heat.
- Add the onion, stir and cook it until it gets tender.
- Take a small bowl, add seasoning, basil, thyme, milk, cornstarch, and mix it until it gets smooth.
- Stir it in the pan, stir it in broth.
- Let it boil, stir and cook until it gets thickened for just 2 minutes.
- Stir it in the cheese of ¾ cup until it gets melted.
- Stir it in tuna and broccoli.
- Spoon it on the noodles, mix it well.
- Sprinkle it with the rest of the cheese.
- Toss the breadcrumbs with the melted butter; sprinkle it on the casserole.
- Covered and bake it for 45 minutes.
- Bake and uncover it until the cheese gets melted for just 15 to 20 minutes more.
- Serve it and enjoy.
