Broccoli Tuna Casserole
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- 5 cup(s) whole wheat egg noodle pasta
- 1 teaspoon(s) butter
- 1/4 cup(s) cornstarch
- 1 teaspoon(s) dried basil
- 2 cup(s) milk
- 1 teaspoon(s) dried thyme
- 1 cup(s) chicken broth
- 1 cup(s) monterey jack cheese, shredded
- 4 cup(s) broccoli florets
- 6.4 ounce(s) albacore tuna, shredded
- 1/2 cup(s) panko bread crumbs
- 1 tablespoon(s) melted butter
- salt and pepper to taste
- 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
This recipe is a personal recipe added by Vixxenesque and has not been tested or endorsed by MyRecipes.
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Broccoli Tuna Casserole Recipe at a Glance
- COURSE: Main Dishes