Creamy Tuna Broccoli Casserole

Creamy Tuna Broccoli Casserole is comfort food made simple — creamy, cheesy, and ready in under an hour. This family-friendly bake combines tender broccoli, flaky tuna, and a rich cream-cheese sauce for a cozy dinner that reheats beautifully. If you enjoy easy casseroles, you might also like this creamy low-carb chicken casserole with broccoli and bacon for another weeknight option.

Why You’ll Love This Creamy Tuna Broccoli Casserole

• Rich, creamy texture without complicated steps.
• Ready in about an hour, perfect for busy weeknights.
• Kid-approved flavors that make great leftovers for lunch.
• Uses pantry staples and fresh broccoli for a satisfying meal.
• If you love hearty bakes, try the comforting twist in this chicken potato broccoli casserole for more inspiration.

Ingredients Needed

• Protein
  • 2 cans tuna (4.5 oz each), drained and flaked
• Veggies
  • 1 pound broccoli (or 16 oz florets), cut into bite-size pieces
• Sauce
  • 8 oz cream cheese
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
• Dairy / Cheeses
  • 1 cup cheddar cheese, shredded (or gruyere or other melting cheese)
  • 1/2 cup mozzarella, shredded (for topping)
• Aromatics & Spices
  • 2 cloves garlic, minced or crushed
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt (to taste)
  • 1/2 teaspoon black pepper

Step-by-Step Instructions 5 (always use H2 and H3)

Step 1: Preheat and prep

Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish and set aside.

Step 2: Cook or blanch broccoli

Steam or blanch broccoli for 2–3 minutes until bright green and slightly tender, then drain well.

Step 3: Make the creamy sauce

In a medium saucepan over low heat, melt butter and add cream cheese, stirring until smooth. Whisk in heavy cream, garlic, Italian seasoning, salt, and pepper; then stir in shredded cheddar until melted and combined.

Step 4: Combine tuna and broccoli

Gently fold flaked tuna and cooked broccoli into the sauce until evenly coated, then transfer the mixture to the prepared baking dish.

Step 5: Top and bake

Sprinkle the shredded mozzarella evenly over the top and bake at 375°F for 20–25 minutes, until bubbly and golden around the edges. Let rest 5 minutes before serving.

Serving Suggestions Creamy Tuna Broccoli Casserole

• Serve with a crisp green salad and lemon vinaigrette for brightness.
• Spoon over cooked rice or alongside crusty bread to soak up the sauce.
• Add a squeeze of fresh lemon or a sprinkle of red pepper flakes for extra zip.
• Pair with roasted root vegetables for a hearty plate and try pairing flavors inspired by this angel chicken rice casserole for a comforting meal.

Tips for Success Creamy Tuna Broccoli Casserole

• Don’t overcook broccoli; it should be tender-crisp to avoid a mushy bake.
• Drain canned tuna well to prevent a watery casserole.
• Use room-temperature cream cheese for a smoother sauce.
• Leftovers keep 3–4 days in the fridge and reheat gently in the oven.
• For different flavor profiles, see ideas similar to a simple beef and broccoli stir-fry to inspire seasoning swaps.

Variations

• Swap tuna for shredded cooked chicken or canned salmon for a different protein.
• Make it spicy by adding diced jalapeño or a pinch of cayenne to the sauce.
• Dairy-free option: use a plant-based cream cheese and unsweetened oat cream, and choose dairy-free cheeses.
• Add extra veggies like mushrooms, bell peppers, or frozen peas for more color and texture.

Follow us on Pinterest for more cozy ideas.

Creamy Tuna Broccoli Casserole

A rich and creamy casserole featuring tuna, fresh broccoli, and a decadent cream-cheese sauce, ready in under an hour for a satisfying family meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

Protein

• 2 cans tuna (4.5 oz each), drained and flaked

Veggies

• 1 pound broccoli, cut into bite-size pieces (or 16 oz florets)

Sauce

• 8 oz cream cheese Use room temperature for easier mixing.
• 1 cup heavy cream
• 2 tablespoons unsalted butter

Dairy / Cheeses

• 1 cup cheddar cheese, shredded (or gruyere or other melting cheese)
• 1/2 cup mozzarella, shredded (for topping)

Aromatics & Spices

• 2 cloves garlic, minced or crushed
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt (to taste)
• 1/2 teaspoon black pepper

Method

 

Preparation

1. Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
2. Steam or blanch broccoli for 2–3 minutes until bright green and slightly tender, then drain well.

Making the Sauce

1. In a medium saucepan over low heat, melt butter and add cream cheese, stirring until smooth.
2. Whisk in heavy cream, garlic, Italian seasoning, salt, and pepper; then stir in shredded cheddar until melted and combined.

Combining Ingredients

1. Gently fold flaked tuna and cooked broccoli into the sauce until evenly coated.
2. Transfer the mixture to the prepared baking dish.

Baking

1. Sprinkle the shredded mozzarella evenly over the top and bake at 375°F for 20–25 minutes, until bubbly and golden around the edges.
2. Let rest 5 minutes before serving.

Notes

Don’t overcook broccoli; it should be tender-crisp. Drain canned tuna well to prevent a watery casserole. Use room-temperature cream cheese for a smoother sauce. Leftovers keep 3–4 days in the fridge and reheat gently in the oven.