Cheesy Tuna Casserole with Broccoli and Breadcrumb

Cheesy Tuna Casserole with Broccoli and Breadcrumb

This comforting Cheesy Tuna Casserole with Broccoli and Breadcrumb is a nostalgic dish perfect for busy weeknights, featuring tender tuna, creamy mushroom soup, and a crispy breadcrumb topping.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 220

Ingredients Method Notes

Ingredients

Main Ingredients

1 can tuna, drained Use higher-quality brands packed in water.
2 cups cooked pasta (elbow or egg noodles) Can swap with whole-grain or gluten-free pasta.
1 cup broccoli florets, steamed Can substitute with peas, spinach, or bell peppers.
1 can cream of mushroom soup Other cream soups can be used for variation.
1 cup shredded cheese (cheddar or your choice) Try mozzarella or pepper jack for different flavors.
1/2 cup milk Can use almond, soy, or oat milk for alternatives.
1/2 cup breadcrumbs Panko breadcrumbs or crushed crackers can be alternatives.
to taste salt and pepper Season adequately to enhance flavor.
1 tablespoon olive oil (optional) For added richness on the topping.

Method

Preparation

Preheat your oven to 350°F (175°C). Grease a baking dish lightly with cooking spray or a bit of olive oil.
In a large bowl, combine the drained tuna, cooked pasta, steamed broccoli, cream of mushroom soup, shredded cheese, and milk. Mix well and season with salt and pepper.
Transfer the mixture to the prepared baking dish, spreading it evenly.
Sprinkle breadcrumbs evenly over the top and drizzle with olive oil if using.

Baking

Place the casserole in the preheated oven and bake for 25-30 minutes until bubbly and golden brown.
Remove from the oven and let it cool for a few minutes before serving.

Notes

To enhance the flavor, consider adding garlic powder, onion powder, or dried herbs. Make sure all ingredients are at room temperature before mixing for even cooking. Avoid overmixing to prevent a mushy texture.