5 cups uncooked whole-wheat egg noodles
1 teaspoon butter
¼ cup chopped onion
¼ cup cornstarch
2 cups fat-free milk
1 teaspoon dried basil
1 teaspoon dried thyme
¾ teaspoon salt
½ teaspoon pepper
1 cup reduced-sodium chicken broth
1 cup (4 oz.) shredded Monterey Jack cheese, divided
1 package frozen peas, (2-3 cups), thawed
2 pouches or cans (12-14 oz.) albacore white tuna in water, drained
⅓ cup panko (Japanese) bread crumbs
1 tablespoon butter, melted
Preheat oven to 350°. Cook noodles according to package directions; drain. Transfer to a 3-qt. or 13x9-inch 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; gradually stir into pan.
Stir in broth. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in ¾ cup cheese until melted; stir in peas and tuna.
Spoon tuna mixture over noodles; mix well. Sprinkle remaining cheese. Toss bread crumbs with melted butter; sprinkle over casserole. Bake, covered, 45 minutes. Remove cover and bake an additional 15-20 minutes or until cheese is melted. Garnish with fresh herbs.
Nutritional information (per serving):
Nutrition information per serving: 271 calories, 8g fat (4g sat. fat), 38mg cholesterol, 601mg sodium, 30g carbohydrate, 4g fiber, 22g protein