Thursday, September 19, 2013

Broccoli Tuna Casserole

Tried this for supper earlier in the week - another keeper.

12 oz. bag of broad egg noddles
1 tsp. butter
1/4 C. chopped onion
1/4 C. cornstarch
2 C. milk
1 tsp. dried basil
3/4 tsp. salt
1/2 tsp. pepper
1 C. chicken broth
1 C. shredded cheddar cheese, divided
4 C. frozen broccoli florets, thawed
2 - 5 oz. cans of white tuna in water
1/3 C. bread crumbs
1 tabl. butter, melted

Preheat oven to 350.  Cook noodles according to package directions; drain.  Transfer to 13x9" baking dish coated with cooking spray.  In a large skillet coated with cooking spray, heat 1 tsp. butter over medium-high heat.  Add onion; cook and stir until tender.  In a small bowl, whisk cornstarch, milk and seasonings until smooth; gradually stir into pan.  Stir in broth.  Bring to a boil; cook and stir 2 minutes or until thickened.  Stir in 3/4 C. cheese until melted; stir in broccoli and tuna.  Spoon tuna mixture over noodles; mix well.  Sprinkle with remaining cheese.  Toss bread crumbs with 1 tabl. melted butter; sprinkle over casserole.  Bake, covered, 45 minutes.  Bake, uncovered, for additional 5 minutes.

1 comment:

Lori in Texas said...

Hi Julie: Just came to computer to copy your recipe to try out for supper tonight! Have canned salmon so will substitute that... Will let you know how we like it! Thanks for sharing your recommendations!