Reames Cheesy Broccoli Tuna Bake

This cheesy broccoli tuna bake is the kind of weeknight casserole that uses what’s already in your pantry. Egg noodles, canned tuna, cream of cheddar soup, evaporated milk, and frozen broccoli layer together in a baking dish with melted cheddar bubbling on top.

The cream of cheddar soup mixed with evaporated milk creates a rich, smooth sauce without making a bechamel from scratch. Dried onion flakes and canned mushrooms add savory depth with zero prep work. Everything gets layered rather than just stirred together, so each forkful has distinct layers of noodle, tuna, broccoli, and cheesy sauce.

The cheddar goes on during the last 15 minutes of baking. Adding it too early means it overcooks and turns oily. Waiting lets it melt into a golden, gooey cap over the casserole.

Kitchen Tips

• Thaw and chop the broccoli florets before layering. Frozen chunks create ice pockets that make the casserole watery.
• Drain the tuna thoroughly. Excess liquid thins the sauce.
• Boil the egg noodles for the full 20 minutes since they won’t cook further in the casserole like dried pasta would.
• Let the casserole rest for 5 minutes after baking so the sauce thickens and the layers hold together.

Variations

• Use cream of mushroom soup if cream of cheddar isn’t available.
• Swap tuna for canned chicken for a chicken broccoli version.
• Top with crushed butter crackers or potato chips before adding the cheese for extra crunch.