Description
This tuna and broccoli casserole is a comforting, easy-to-make dish perfect for a weeknight meal. It combines flaky tuna, tender broccoli florets, and a creamy sauce, all baked to golden perfection.
Ingredients
Scale
- 2 (5 ounce) cans tuna, drained
- 4 cups fresh broccoli florets
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1/2 cup milk
- 1/2 cup shredded cheddar cheese
- 1/4 cup crushed crackers (such as Ritz)
- 2 tablespoons melted butter
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- In a large bowl, combine the drained tuna and broccoli florets.
- In a separate medium bowl, whisk together the cream of mushroom soup and milk until smooth. Season with salt and pepper.
- Pour the soup mixture over the tuna and broccoli, stirring gently to coat everything evenly.
- Spread the mixture into the prepared baking dish.
- Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
- In a small bowl, mix the crushed crackers with the melted butter. Sprinkle this mixture over the cheese.
- Bake for 20-25 minutes, or until the casserole is bubbly and the topping is golden brown.
- Let stand for 5 minutes before serving.
Notes
- You can use frozen broccoli florets, but thaw them first.
- Feel free to add other vegetables like peas or corn.
- For extra flavor, add a pinch of garlic powder or onion powder to the soup mixture.
- If you don’t have crackers, breadcrumbs can be used for the topping.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 45mg