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Broccoli Tuna Casserole


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Rate this recipe 4.6/5 (17 Votes)


  • 5 Cups uncooked whole wheat egg noodles
  • 1 tsp. butter
  • 1/4 cup chopped onion
  • 1/4 cup cornstarch
  • 2 cups milk
  • 1 tsp. dried basil
  • 1 tsp. dried thyme
  • 3/4 tsp. salt
  • 1/2 tsp. pepper
  • 1 cup reduced-sodium chicken broth
  • 1 cup shredded Monterey jack Cheese
  • 4 cups frozen broccoli florets, thawed
  • 12 oz. white tuna in water
  • 1/3 cup panko bread crumbs
  • 1 Tbsp. butter, melted


Preparation time 35mins
Cooking time 90mins


Step 1

1. Preheat oven to 350 degrees. Cook noodles according to package direction, drain. Transfer to a 3 quart or 13 X 9 in. baking dish coated with cooking spray
2. Meanwhile, in a large non-stick 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 seasoning until smooth: gradually 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 tuna mixture over noodles; mix well. Sprinkle with remaining Monterey jack cheese. Toss bread crumbs with melted butter; sprinkle over casserole. bake, covered 454 minutes. Bake, uncovered, 15 - 20 minutes longer or until cheese is melted.

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