Description
A hearty and comforting tuna and broccoli casserole, perfect for a family dinner. This recipe adds fresh broccoli florets for extra flavor and nutrients.
Ingredients
Scale
- 1 can (5 ounces) tuna, drained
- 1 cup uncooked elbow macaroni
- 1 cup broccoli florets
- 1 can (10.5 ounces) condensed cream of mushroom soup
- 1/2 cup milk
- 1/4 cup shredded cheddar cheese
- 1/4 cup bread crumbs
- 2 tablespoons butter, melted
Instructions
- Preheat your oven to 375 degrees F (190 degrees C).
- Cook the elbow macaroni according to package directions. Add the broccoli florets during the last 3 minutes of cooking. Drain well.
- In a large bowl, combine the drained tuna, cooked macaroni and broccoli, cream of mushroom soup, milk, and cheddar cheese. Mix everything together gently.
- Pour the mixture into a lightly greased 8×8 inch baking dish.
- In a small bowl, combine the bread crumbs and melted butter. Sprinkle this mixture evenly over the top of the casserole.
- Bake for 20-25 minutes, or until the casserole is bubbly and the topping is golden brown.
Notes
- For a richer flavor, you can use cream of celery soup instead of cream of mushroom soup.
- Add a pinch of black pepper for extra taste.
- Feel free to add other vegetables like peas or carrots.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 450
- Sugar: Approx. 5g
- Sodium: Approx. 800mg
- Fat: Approx. 25g
- Saturated Fat: Approx. 10g
- Unsaturated Fat: Approx. 15g
- Trans Fat: Approx. 0.5g
- Carbohydrates: Approx. 35g
- Fiber: Approx. 3g
- Protein: Approx. 20g
- Cholesterol: Approx. 60mg