Anna Lou's Broccoli Tuna Casserole
Submitted by bones55j
Classic tuna casserole with tender broccoli spears layered in creamy mushroom sauce and topped with melted cheese for nostalgic comfort food that’s ready in under an hour.
YIELD
4 servingsPREP
20 minCOOK
25 minREADY
50 minThis retro casserole deserves a comeback on your weeknight rotation.
Layers of barely-tender broccoli and flaky canned tuna swim in that iconic creamy mushroom sauce, all crowned with bubbling golden cheese.
It’s pantry cooking at its finest: a handful of staples transform into something satisfying that the whole family will actually eat.
Perfect for those nights when you need dinner fast but still want something warm and filling.
Kitchen Tips
- Don’t overcook broccoli: Stop at barely tender; it continues cooking in the oven and mushy broccoli ruins the texture
- Drain tuna well: Press with paper towels to remove excess moisture that would water down your sauce
- Layer smart: Alternate broccoli and tuna mixture so every bite has both elements
- Cheese upgrade: Try sharp cheddar or Gruyere instead of mild cheese for bigger flavor
Variations
- Swap tuna for canned salmon or leftover rotisserie chicken
- Add sautéed mushrooms and onions to the layers for extra depth
- Top with crushed crackers or panko mixed with melted butter for crunchy contrast
Ingredients
Directions
Cook broccoli in boiling salted water until barely tender.
Combine in saucepan: tuna, soup or sauce, milk and ½ cup of grated cheese.
Heat until almost boiling.
Place layer of cooked broccoli in shallow greased casserole.
Cove with layer of tuna mixture.
Repeat.
Sprinkle with ⅓ cup grated cheese.
Bake at 350℉ (180℃) F for 20 to 25 minutes.
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