Tuna Broccoli Casserole

This is a nice variation on a tuna noodle casserole - my entire family loved it and it was super easy to put together!

TUNA BROCCOLI CASSEROLE

Ingredients:

5 cups uncooked egg noodles (I substituted rice pasta)

1 tsp butter

1/4 cup chopped onion

1/4 cup cornstarch

2 cups fat free milk (I substituted goat milk)

1 tsp dried basil

1 tsp dried thyme

3/4 tsp salt

1/2 tsp black pepper

1 cup sodium-reduced chicken broth

1 cup shredded Monterey Jack cheese, divided (I substituted goat cheddar)

4 cups frozen broccoli florets, thawed (I used fresh and steamed them prior to use)

2 cans of drained white tuna

1/3 cup panko bread crumbs (I used all rice bread crumbs)

1 tbsp butter melted

• Preheat oven to 350F.
• Cook noodles according to the package directions; drain.  Transfer to a 13" x 9" baking dish coated with cooking spray.
• Meanwhile, in a large nonstick skill, heat butter over medium-high heat.  Add onion and saute until tender.  In a small bowl whisk together cornstarch, milk and seasonings until smooth; gradually stir into the skillet.  Stir in the broth.  Bring to a boil; cook and stir 2 minutes until thickened.
• Stir in 3/4 cup cheese until melted; stir in broccoli and tuna.  
• Spoon tuna mixture over the noodles; mix well.  Sprinkle with remaining cheese.  Toss bread crumbs with the melted butter and sprinkle evenly over the top of the casserole.
• Bake, covered with tin foil, for 45 minutes.  Remove the foil covering and bake for a further 15 to 20 minutes, or until the cheese has melted.
• ENJOY!