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Broccoli Tuna Casserole Recipe

Broccoli Tuna Casserole Recipe

When I was in the Navy, a co-worker's wife shared this recipe with me. I’ve tweaked it over the years, but it still brings back memories of my "family" away from home. —Yvonne Cook, Haskins, Ohio
TOTAL TIME: Prep: 35 min. Bake: 1 hour YIELD:8 servings

Ingredients

  • 5 cups uncooked whole wheat egg noodles
  • 1 teaspoon butter
  • 1/4 cup chopped onion
  • 1/4 cup cornstarch
  • 2 cups fat-free milk
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup reduced-sodium chicken broth
  • 1 cup (4 ounces) shredded Monterey Jack cheese, divided
  • 4 cups frozen broccoli florets, thawed
  • 2 pouches (6.4 ounces each) albacore white tuna in water
  • 1/3 cup panko (Japanese) bread crumbs
  • 1 tablespoon butter, melted

Directions

  • 1. Preheat oven to 350°. Cook noodles according to package directions; drain. Transfer to a shallow 3-qt. or 13x9-in. baking dish coated with cooking spray.
  • 2. Meanwhile, in a large nonstick skillet coated with cooking spray, heat butter over medium-high heat. Add onion; cook and stir until tender. In a small bowl, whisk cornstarch, milk and seasonings until smooth; stir into pan. Stir in broth. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in 3/4 cup cheese until melted; stir in broccoli and tuna.
  • 3. Spoon over noodles; mix well. Sprinkle with remaining cheese. Toss bread crumbs with melted butter; sprinkle over casserole. Bake, covered, 45 minutes. Bake, uncovered, 15-20 minutes longer or until cheese is melted.
    Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Yield: 8 servings.

Nutritional Facts

1-1/4 cups: 271 calories, 8g fat (4g saturated fat), 38mg cholesterol, 601mg sodium, 30g carbohydrate (4g sugars, 4g fiber), 22g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1/2 fat.

Reviews for Broccoli Tuna Casserole

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MY REVIEW
melgoody03 User ID: 6752019 225968
Reviewed May. 6, 2015

"This is a good switch from the traditional tuna casserole. All tuna casseroles that I've tried are pretty bland, and this one isn't much better in that department. I think a little seasoning added to the casserole and especially the Panko would do wonders to brighten it up a bit. I might also try substituting a little sharp cheddar for half of the Monterrey Jack to see if that helps."

MY REVIEW
Kasha User ID: 179140 225750
Reviewed May. 2, 2015

"Didnt have any fat free milk so used regular and used canned tuna instead of a pouch, turned out well, family went back for seconds, put some in a small casserole dish to freeze so will see how that cooks after being frozen.! Will make again"

MY REVIEW
Angel182009 User ID: 6228642 198181
Reviewed Nov. 8, 2014

"This was easy to make but I'll use more cheese next time."

MY REVIEW
lshaw@scsk12.org User ID: 6993142 196475
Reviewed Nov. 6, 2014

"I would really have given this a 3.5 if I could. I appreciated many things about this casserole--the crunchy topping, the nutritional value, and the fact that it does not use a can of creamed soup as its base. Being a Yankee transport to the South several decades ago, I have become used to flavors that are more vibrant. This one for me did not have that vibrant flavor thing going on. I would have to perhaps add a teaspoon of Cajun/Creole seasoning to make it come more alive. But of course, that's personal preference. Also, this one is not a "30-Minute Meal"--it does take time for preparation--and that's also ok if you have the time."

MY REVIEW
Mamie60 User ID: 7496341 137489
Reviewed Jan. 21, 2014

"Going to try it. Looks fantastic!"

MY REVIEW
jtermont User ID: 1863534 186810
Reviewed Jan. 12, 2014

"I thought this recipe was good and overall easy to make. I think there needs to be more sauce too. At first I thought it would be soupy, but after baking the noodles soak up some sauce. Would like to try again and maybe double the sauce."

MY REVIEW
spoiledbasher User ID: 3194367 182596
Reviewed Oct. 2, 2013

"My husband hates peas, so I was hopeful about this recipe, and was interested in a recipe I could freeze for those days when I just don't feel like cooking. It was okay. Not a keeper, but worth a dinner. I agree, the noodles were a little dry and needed more sauce."

MY REVIEW
maddawson User ID: 6637204 195804
Reviewed Sep. 17, 2013

"This was a different way to have tuna noodle casserole. As a healthy eater, I try to find recipes without cream soups & processed cheese so this one was PERFECT! I didn't have broccoli so I used peas & omitted the crumb/butter topping. My entire family enjoyed this one & the unique flavor the seasonings added."

MY REVIEW
slwreed User ID: 6737113 212950
Reviewed Sep. 5, 2013

"I had tuna that I needed to use. I will make again but I will use chicken instead of tuna. I didn't really like the tuna and broccoli together but the overall casserole I think is very good."

MY REVIEW
Beema User ID: 446601 125571
Reviewed Aug. 31, 2013

"Perhaps because I had to cut the recipe down by one half, the results were not as perfect as the original. It wasn't as creamy as it should have been, and as a result, it was too dry. I will make this again, but I will add more of the sauce, and reduce the baking time, and cut the broccoli into very small pieces. The concept is great, but for a smaller family, it needs tweaking."

MY REVIEW
momoflandl User ID: 5566695 125565
Reviewed Aug. 28, 2013

"We enjoyed this recipe much better than the traditional tuna noodle casserole we grew up eating. The panko bread crumbs on top made for a great crunchy topping. My husband who is not a broccoli fan went back for seconds and took the leftovers in his lunch.

I made this in two smaller square casserole dishes and froze one for a later dinner. I thought it took awhile to throw together on a busy weeknight but was well worth it because I have another one all ready for the oven next time."

MY REVIEW
becky66 User ID: 1915904 212949
Reviewed Aug. 25, 2013

"I went looking for some good casserole recipes with fall approaching. This was a tasty version of the standard tuna and noodle casserole. The creamy sauce was thick and flavorful, and I really liked that it didn't use canned soup, which I rarely use anymore. Delicious, and it will be on our menu again this fall."

MY REVIEW
jharcler User ID: 577857 114813
Reviewed Aug. 19, 2013

"It was a nice alternative for our usual tuna and noodle casserole. We enjoyed the broccoli in it. Next time I would make a little additional sauce with the broth and cornstarch. I didn't have thyme so substituted oregano. I divided it between two 9" dishes and froze one for later use. Great flavor!"

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.