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     Title: Broccoli Tuna Casserole
Categories: Pasta, Vegetables, Seafood, Cheese, Herbs
     Yield: 8 Servings

     5 c  Uncooked whole wheat egg
          - noodles
     1 ts Butter
   1/4 c  Onion; chopped
   1/4 c  Corn starch
     2 c  Milk
     1 ts Dried basil
     1 ts Dried thyme
   3/4 ts Salt
   1/2 ts Pepper
     1 c  Chicken broth
     1 c  Monterey Jack cheese;
          - shredded, divided
     4 c  Broccoli florets; thawed
12 3/4 oz Albacore white tuna in water
          - (2 pouches)
   1/3 c  Panko bread crumbs
     1 tb Butter; melted

 Set oven @ 350 F/175 C.

 Cook noodles according to package directions; drain. Transfer to a
 shallow 3 qt or 13x9" 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 corn starch, 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 to
 20 minutes longer.

 Recipe by Yvonne Cook, Haskins, Ohio

 Recipe FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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