Tuna Noodle Broccoli Casserole
Creamy, cheesy, and packed with wholesome ingredients, this Tuna Noodle Broccoli Casserole is the ultimate comfort food with a nutritious twist. Tender egg noodles and vibrant broccoli florets are tossed in a rich, flavorful mixture of cream of mushroom soup, savory spices, and protein-packed tuna. Topped with gooey melted cheddar cheese and a golden, buttery panko breadcrumb crust, this casserole delivers the perfect balance of creamy and crunchy textures. Ready in just 40 minutes, it’s an easy, family-friendly dinner idea that’s perfect for busy weeknights. Plus, with minimal prep and bursting with classic flavors, it’s sure to become a go-to recipe in your kitchen. Serve it warm with a crisp green salad or fresh bread for a comforting and satisfying meal.
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Recipe Information
Ingredients
- 12 ounces Egg noodles
- 3 cups Fresh broccoli florets
- 2 cans Canned tuna packed in water (drained)
- 10.5 ounces Cream of mushroom soup
- 1 cup Milk
- 2 cups Shredded cheddar cheese
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Panko breadcrumbs
- 2 tablespoons Butter (melted)
- 1 as needed Cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray and set aside.
Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package instructions until al dente. During the last 2 minutes of cooking, add the broccoli florets to the boiling water with the noodles. Drain and set aside.
In a large mixing bowl, whisk together the cream of mushroom soup, milk, garlic powder, onion powder, salt, and black pepper until well combined.
Stir in the drained tuna, cooked noodles, and broccoli. Mix until all ingredients are evenly coated with the soup mixture.
Transfer the mixture to the prepared baking dish, spreading it evenly.
Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
In a small bowl, combine the panko breadcrumbs and melted butter. Mix until the breadcrumbs are evenly coated. Sprinkle the breadcrumb mixture over the layer of cheese.
Bake in the preheated oven for 20–25 minutes, or until the casserole is bubbly and the breadcrumb topping is golden brown.
Remove from the oven and let the casserole cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.0 g | 28% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 849 mg | 37% | |
| Total Carbohydrate | 56.9 g | 21% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 6.3 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 415 mg | 32% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 509 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
