Ingredients: |
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
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Directions: |
Directions: 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.
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°. |