Creamy Tuna and Broccoli Bake
A comforting casserole that combines macaroni pasta, protein-packed tuna, and nutritious broccoli, all topped with a cheesy parmesan crust.
Ingredients
Main Ingredients
- 2 cups macaroni pasta
- 2 cups broccoli florets Fresh or frozen
- 1 can (12 oz) tuna, drained Canned in water or oil, drained
- 1 can (10.5 oz) cheddar cheese soup
- ½ cup milk Regular or low-fat
- ½ cup grated parmesan cheese
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Boil water in a large pot and cook the macaroni according to package instructions until al dente, about 7-8 minutes.
- Add the broccoli florets to the boiling pasta during the last 2 minutes of cooking. Once finished, drain the pasta and broccoli combination and set aside.
- In a large mixing bowl, combine the drained tuna, cheddar cheese soup, and milk. Stir well until fully blended.
- Add the drained macaroni and broccoli to the tuna mixture. Mix gently until everything is evenly coated.
- Transfer the mixture into a greased 9×13 inch baking dish, spreading it out evenly.
- Sprinkle the grated parmesan cheese on top of the casserole, ensuring an even layer.
Baking
- Bake in the preheated oven for 25-30 minutes or until the top is golden and bubbly.
- Remove from the oven and let it cool for a few minutes before serving.
Notes
Customize with additional vegetables like peas or bell peppers. Add garlic powder or black pepper for extra flavor. Use low-fat cheddar cheese soup and milk for a healthier version.