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Herbs give a new twist to a traditional tuna casserole. This is wonderful heated up for lunch the next day.

Tuna Broccoli Casserole

2 cups wide egg noodles
1/4 cup all-purpose flour
1 teaspoon chicken base or bouillon granules
1 teaspoon onion salt
1/4 teaspoon crushed dried thyme
1/4 teaspoon crushed dried basil
1/8 teaspoon ground black pepper
1/3 cup butter or margarine
2 1/2 cups milk
2 (6-ounce) cans tuna, packed in water, drained
1 (10-ounce.) package frozen broccoli, partially thawed
1 cup shredded Monterey Jack cheese

1. Cook noodles according to package directions; drain, set aside.
2. Preheat oven to 450°F.
3. Combine flour, chicken base or bouillon, onion salt, thyme, basil and pepper in small bowl; set aside.
4. Melt butter in sauce pan; add milk. Whisk in flour mixture and cook over medium high until thickened.
5. Combine cooked noodles, tuna and broccoli in 3 quart casserole dish that has been sprayed with cooking spray; pour sauce over noodle mixture and toss to mix. Sprinkle with Monterey jack cheese. Cover with foil.
6. Bake 15 to 20 minutes or until mixture is thoroughly heated.
7. Serve hot.

Makes 4 servings.

Recipe is the property of Nestlé® and Meals.com, used with permission.

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