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Broccoli Tuna Casserole Recipe
Broccoli Tuna Casserole Recipe photo by Taste of Home
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Broccoli Tuna Casserole Recipe

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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
MAKES:8 servings
TOTAL TIME: Prep: 35 min. Bake: 1 hour
MAKES: 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

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, 0 fat.

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.
Originally published as Broccoli Tuna Casserole in Taste of Home September/October 2013

Light-Bodied White Wine

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


Reviews for Broccoli Tuna Casserole

AVERAGE RATING
(14)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (10)
3 Star
 (3)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
melgoody03 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 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 198181
Reviewed Nov. 8, 2014

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

MY REVIEW
lshaw@scsk12.org 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 137489
Reviewed Jan. 21, 2014

"Going to try it. Looks fantastic!"

MY REVIEW
jtermont 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 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 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 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 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."

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