Saturday, August 31, 2013

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!

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!

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