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

Broccoli Tuna Casserole Recipe

Publisher Photo
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 equals 271 calories, 8 g fat (4 g saturated fat), 38 mg cholesterol, 601 mg sodium, 30 g carbohydrate, 4 g fiber, 22 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1/2 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. Yield: 8 servings.
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°.
Originally published as Broccoli Tuna Casserole in Taste of Home September/October 2013

Nutritional Facts

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

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
   (10)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (7)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jan. 21, 2014

"Going to try it. Looks fantastic!"

MY REVIEW
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
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
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
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."

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