Tuna Noodle Casserole
INGREDIENTS
-3 Tbsp butter
-3 Tbsp flour
-1 1/2 cups vegetable broth
-12 oz. whole wheat egg noodles
-1/2 cup milk
-2 cups cheddar cheese, shredded
-3 large cans tuna, drained & flaked with a fork
-1/2 cup Panko bread crumbs
PROCEDURE
-Preheat oven to 350 degrees.
-Heat a pan on medium-low. Slowly melt butter.
-Remove pan from heat and whisk flour into butter until combined but not lumpy.
-Put pan back on heat and cook - stirring frequently - for about 5 minutes.
-Remove pan from heat again and add half the vegetable broth. Whisk until smooth. Place pan back on heat and stir in the rest of the vegetable broth. Season with salt and pepper.
-Bring sauce to a boil and simmer for 20 minutes. Stir occasionally.
-Cook egg noodles to package directions until
al-dente. Rinse and remove to a bowl. Open cans of
tuna and flake into the bowl. Season with salt and
pepper. Set aside.
-After 20 minutes, add milk to the vegetable broth and stire well. Slowly fold in cheese and stir until sauce is thick and creamy.
-Pour noodles and tuna into a large casserole dish.
Pour in cheese sauce and top with breadcrumbs. Bake
for 30 minutes.
