Ingredients
5 cups uncooked whole wheat egg noodles1 teaspoon butter1/4 cup chopped onion1/4 cup cornstarch2 cups fat-free milk1 teaspoon dried basil1 teaspoon dried thyme3/4 teaspoon salt1/2 teaspoon pepper1 cup reduced-sodium chicken broth1 cup shredded Monterey Jack cheese, divided4 cups frozen broccoli florets, thawed2 pouches (6.4 ounces each) albacore white tuna in water1/3 cup panko bread crumbs1 tablespoon butter, melted
Preparation
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, 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 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, 15-20 minutes longer.
