Broccoli Tuna Bake Recipe

4.5 5 5
Broccoli Tuna Bake Recipe
Broccoli Tuna Bake Recipe photo by Taste of Home
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Broccoli Tuna Bake Recipe

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4.5 5 5
Publisher Photo
I remember the day I rushed home from school with this recipe in hand from my home economics class. My parents loved it then, and my husband and son do now. This recipe comes to mind on a busy evening, when I need a good quick meal.—Pamela Tesoriero, Etiwanda, California
MAKES:
4-6 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.

Ingredients

  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/3 cup milk
  • 1 tablespoon lemon juice
  • 1 can (12 ounces) white water-packed tuna, drained
  • 1-1/2 cups cooked rice
  • 1/4 teaspoon pepper
  • 4 cups frozen broccoli florets, cooked and drained
  • 1/2 cup shredded cheddar cheese

Directions

In a large bowl, combine the soup, milk and lemon juice. Stir in tuna, rice and pepper.
Transfer to a greased 10-in. pie plate or quiche dish. Bake, uncovered, at 375° for 25 minutes. Top with broccoli; sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Yield: 4-6 servings.
Originally published as Broccoli Tuna Bake in Casserole Cookbook 2001, p104

Nutritional Facts

1 cup: 225 calories, 8g fat (4g saturated fat), 40mg cholesterol, 674mg sodium, 18g carbohydrate (2g sugars, 2g fiber), 19g protein.

  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/3 cup milk
  • 1 tablespoon lemon juice
  • 1 can (12 ounces) white water-packed tuna, drained
  • 1-1/2 cups cooked rice
  • 1/4 teaspoon pepper
  • 4 cups frozen broccoli florets, cooked and drained
  • 1/2 cup shredded cheddar cheese
  1. In a large bowl, combine the soup, milk and lemon juice. Stir in tuna, rice and pepper.
  2. Transfer to a greased 10-in. pie plate or quiche dish. Bake, uncovered, at 375° for 25 minutes. Top with broccoli; sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Yield: 4-6 servings.
Originally published as Broccoli Tuna Bake in Casserole Cookbook 2001, p104

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Reviews forBroccoli Tuna Bake

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MY REVIEW
PrplMonky5 User ID: 6612040 268977
Reviewed Jul. 4, 2017

"We thought this was a pretty good meal. Make sure your rice is firm, because otherwise this dish could get mushy fast. I steamed fresh broccoli since I'm not a fan of frozen. I also added in some onion to the mix. I used 2 small cans of tuna (5oz each), seemed to work fine. It was a decent meal, but I think next time I'd add in some red bell pepper and some garlic. I might also try cream of celery or cream of broccoli... I found the "chicken" flavor to be a bit overpowering. I'd make this again though with some tweaks."

MY REVIEW
homeeconomist User ID: 1094883 61553
Reviewed Aug. 4, 2011

"My family really enjoyed this after they mixed it all together. Made it in individual dishes so everyone had their favorite cheese. Since I'm allergic to broccoli I mixed in cooked carrots."

MY REVIEW
rhiler User ID: 2066529 106900
Reviewed Sep. 29, 2009

"This was so tasty!"

MY REVIEW
ReneeC___NCalif User ID: 106192 61469
Reviewed Feb. 14, 2008

"Did someone say tuna??

I make a tuna cassrole a couple times a year, I'd have it more often but DH isn't as crazy about it as I am. So this looks very interesting--I'm lovin' it!!
Thanks!"

MY REVIEW
FriedaG User ID: 1671534 97259
Reviewed Feb. 14, 2008

"This recipe is real comfort food. Even my son who claims he doesn't like tuna hot eats it with pleasure. I made it one time with shredded Swiss cheese when I didn't have cheddar and that was good, too."

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