Broccoli Tuna Casserole

Name: Broccoli Tuna Casserole
Ingredients: 5 cups uncooked whole wheat egg noodles; 1 teaspoon butter; 1/4 cup chopped onion; 1/4 cup cornstarch; 2 cups fat-free milk; 1 teaspoon dried basil; 1 teaspoon dried thyme; 3/4 teaspoon salt; 1/2 teaspoon pepper; 1 cup reduced-sodium chicken broth; 1 cup shredded Monterey Jack cheese, divided; 4 cups frozen broccoli florets, thawed; 2 pouches (6.4 ounces each) albacore white tuna in water; 1/3 cup panko (Japanese) bread crumbs; 1 tablespoon butter, melted

"When I was in the Navy, a co-worker's wife shared this recipe with me. I’ve tweaked it over the years, but it still brings back memories of my "family" away from home. —Yvonne Cook, Haskins, Ohio..."

INGREDIENTS

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5 cups uncooked whole wheat egg noodles

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1 teaspoon butter

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1/4 cup chopped onion

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1/4 cup cornstarch

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2 cups fat-free milk

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1 teaspoon dried basil

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1 teaspoon dried thyme

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3/4 teaspoon salt

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1/2 teaspoon pepper

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1 cup reduced-sodium chicken broth

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1 cup shredded Monterey Jack cheese, divided

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4 cups frozen broccoli florets, thawed

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2 pouches (6.4 ounces each) albacore white tuna in water

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1/3 cup panko (Japanese) bread crumbs

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1 tablespoon butter, melted

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