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Broccoli Tuna Casserole

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

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 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 bread crumbs
  • 1 tablespoon butter, melted

Directions

  • 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.
  • Meanwhile, in a large nonstick skillet, 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 until thickened, about 2 minutes. Stir in 3/4 cup cheese until melted; stir in broccoli and tuna.
  • Spoon over noodles; mix well. Sprinkle with remaining cheese. Toss bread crumbs with melted butter; sprinkle over casserole. Bake, covered, 45 minutes. Uncover and bake until cheese is melted, 15-20 minutes longer.
    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°.
Nutrition 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.
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Reviews

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Average Rating:
  • Naomie
    Jul 27, 2019

    Made exactly as written with the exception of subbing shredded chicken for the tuna. Solid, but rather bland and needed a bit more moisture. Round two: used fresh herbs, pepper jack cheese, fresh broccoli which was pre blanched, shredded chicken, 3 minced cloves of garlic, a pinch of red pepper flakes, and fresh red bell pepper for color. Taste testers liked version two better. I did up the milk and chicken broth a bit too. Certainly worth a try, just modify to please the tastebuds of your family or group.

  • nbagnall
    Mar 10, 2017

    Found this recipe bland. Added some blue cheese which helped a bit. won't make again.

  • melgoody03
    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.

  • Kasha
    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

  • Angel182009
    Nov 8, 2014

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

  • lshaw
    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.

  • Mamie60
    Jan 21, 2014

    Going to try it. Looks fantastic!

  • jtermont
    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.

  • spoiledbasher
    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.

  • maddawson
    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.