Tuna Noodle Bake

• 1 1/2 c. small cut carbohydrate-controlled pasta
• 1/2 bunch broccoli, cut into small florets (about 2 1/2 c.)
• 1 large (12 oz.) can solid white tuna, packed in water or oil, drained and coarsely flaked
• 2 Tbsp. butter
• 1 small onion, finely chopped
• 1 1/2 c. heavy cream
• 1/2 c. water
• 1 1/2 Tbsp. Thicken Thin Not/Starch Thickener
• 1/4 tsp. salt
• 1/4 tsp. pepper

1. Butter a shallow 2-quart baking dish; set aside.
2. Heat oven to 400u0b0.
3. Cook pasta according to package directions; drain and rinse under cold water.
4. Transfer to a large bowl and set aside.
5. Cook broccoli in lightly salted boiling water 5 minutes, until crisp-tender.
6. Drain and rinse under cold water.
7. Mix in with noodles.
8. Add tuna and toss gently.
9. Melt butter in a medium saucepan over medium heat.
10. Add onion and cook, stirring occasionally, until soft, about 7 minutes.
11. Stir in the cream, water, thickener, salt and pepper; cook until mixture boils and thickens, 5 to 8 minutes.
12. Pour sauce over noodle mixture and toss to combine.
13. Transfer to prepared baking dish.
14. Bake 20 to 30 minutes until top is nicely browned and casserole is bubbly.
15. Let cool slightly before serving.

pasta, broccoli, solid white tuna, butter, onion, heavy cream, water, starch, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=22565 (may not work)