Cheesy Tuna 'n Homestyle Noodles with Broccoli
  • For Sauce:
  • 1 stick salted butter
  • 1 medium onion
  • 1 - 2 ribs celery, sliced
  • 1 large clove garlic, finely minced (or ¼ tsp. garlic powder)
  • 1 small head broccoli, cut florets bite-sized, chop stems
  • 2 cups chicken bouillon (2 cups boiling hot water mixed with 1 Tbl. Better Than Bouillon Chicken Base)
  • 12 oz. Velveeta cheese, cut into small pieces
  • ½ cup finely shredded extra-sharp cheddar cheese
  • 1 (10½ oz.) can cream of broccoli soup
  • ⅓ of a soup can of whole milk (or heavy cream) mixed with 2 Tbl. cornstarch
  • 1 (12 oz./9 oz. drained) can chunk white albacore tuna in water, drained very well
  • 1 (24 oz.) bag Reames Frozen Homestyle Egg Noodles
  • ⅛ tsp. regular ground black pepper
  • salt to taste if needed*, I didn't need to add any, but you may want some
  1. In large deep frying pan over medium heat, sauté in melted butter the onion and celery until softened. Add garlic and sauté 1 minute longer. Add the 2 cups prepared chicken bouillon and broccoli florets, and simmer for 5 minutes.
  2. Add cheeses, cover for a few minutes, then stir gently until melted. Sir in soup and the milk mixed with the cornstarch, bring to a simmer, and simmer, stirring gently, until thickened.
  3. Drain tuna, and stir in, breaking up into small pieces. Cover and set aside.
  4. In large pot, bring 4 quarts water to a boil, add salt (about 1 Tbl.), add noodles, stir gently, and cook according to package until done, but not over cooked.(20 minutes. Stir a few times during cooking to make sure they aren't sticking together or to the bottom of the pot.) Drain well. Add back to pot.
  5. Pour creamy broccoli mixture over noodles, add pepper (and salt if needed), and fold gently to coat noodles. Cover and let rest for 1 hour. (Noodles will absorb excess sauce.) Do not add liquid when reheating unless absolutely needed. (Sauce will thin and noodles will loosen when reheated.)
Recipe by Wildflour's Cottage Kitchen at