Creamy Baked Tuna and Broccoli Casserole

Instructions

1. 1

   Preheat oven to 350°F. Cook the whole wheat noodles according to package directions, then drain and transfer to a shallow 3-quart or 13x9-inch baking dish coated with cooking spray.

2. 2

   In a large nonstick skillet, melt the butter over medium-high heat. Add the chopped onion and cook until tender, about 3-4 minutes. In a small bowl, whisk together the cornstarch, milk, dried basil, dried thyme, salt, and pepper until smooth. Pour the milk mixture into the skillet and stir until thickened, about 2 minutes. Stir in the shredded Monterey Jack cheese until melted, then fold in the frozen broccoli florets and the canned tuna.

3. 3

   Spoon the tuna and broccoli mixture over the cooked noodles in the baking dish and gently mix to combine. Sprinkle the remaining shredded cheese over the top. In a small bowl, toss the Panko breadcrumbs with the melted butter, then sprinkle the buttery breadcrumbs over the casserole. Bake the casserole, covered, for 45 minutes. Uncover and bake for an additional 15-20 minutes, or until the cheese is melted and the breadcrumbs are golden brown.