Tuna Broccoli Casserole

This tuna broccoli casserole captures all the goodness of the classic recipe without using condensed soup. It gets straight to the good stuff: tender noodles, a creamy homemade sauce with real depth, and a generous handful of melty cheese. Onion and dried herbs simmer into the sauce, giving it a savory backbone and making it feel more like a pantry-friendly bechamel than a shortcut sauce. The broccoli stays bright and slightly crisp, the tuna adds heft without overwhelming the dish, and the panko topping turns golden and toasty thanks to a slick of melted butter.

What comes out of the oven is equal parts comfort and competence, with bubbling edges, a cheesy crust and a spoonable center that’s just firm enough to hold its shape. It’s a great use of shelf-stable staples and frozen veggies, but it eats like a casserole with a lot more effort behind it. You’ll get creamy, chewy, crunchy and savory in every bite—no processed shortcuts, no extra fuss.

Tuna Broccoli Casserole Ingredients

• Whole wheat egg noodles
• Butter
• Onion
• Cornstarch
• Milk
• Basil
• Thyme
• Salt
• Pepper
• Chicken broth
• Monterey Jack cheese
• Broccoli florets
• Albacore white tuna in water
• Panko bread crumbs
• Butter

Directions

Step 1: Cook the noodles

Preheat the oven to 350°F. Cook the noodles according to the package directions, then drain off the water. Transfer them to a shallow 3-quart or 13×9-inch baking dish coated with cooking spray.

Step 2: Make the sauce

Meanwhile, in a large nonstick skillet, heat the butter over medium-high heat. Add the onion, and cook and stir until it’s tender.

In a small bowl, whisk together the cornstarch, milk and seasonings until they’re smooth.

Stir the mixture into the pan.

Stir in the broth. Bring the sauce to a boil, and cook and stir until it is thickened, about two minutes.

Stir in 3/4 cup of the cheese until it’s melted. Stir in the broccoli and tuna.

Step 3: Assemble and bake the casserole

Spoon the mixture over the noodles and mix well.

Sprinkle the casserole with the remaining cheese. Toss the bread crumbs with melted butter, and sprinkle them over the casserole. Bake the casserole, covered, for 45 minutes. Uncover and continue baking until the cheese is melted, 15 to 20 minutes longer.

How to Store Tuna Broccoli Casserole

To store leftover broccoli tuna casserole, let it cool completely, then transfer it to an airtight food storage container. Refrigerate it for up to four days and reheat it in the microwave or oven until it’s steaming hot. For longer storage, freeze individual portions for up to three months and thaw them overnight in the fridge before reheating them.

Tuna Broccoli Casserole Tips

Should you use canned or pouched tuna to make tuna casserole with broccoli?

You can use canned or bagged tuna to make broccoli tuna casserole. Just be sure to drain the tuna well to avoid adding excess moisture to the casserole.

What can you substitute for Monterey Jack cheese in broccoli tuna casserole?

To change up the flavor, you can substitute shredded cheddar or mozzarella for the Monterey Jack cheese in broccoli tuna casserole. Both melt well and pair nicely with tuna and broccoli.

Can you use fresh broccoli instead of frozen in broccoli tuna casserole?

You can substitute fresh broccoli for the frozen broccoli in broccoli tuna casserole. We recommend blanching vegetables like broccoli to soften the florets before baking them.

What can you serve with broccoli tuna casserole for a complete meal?

To round out broccoli tuna casserole, serve it with simple green salads and a slice of crusty bread or garlic toast.