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.
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
Instructions
Preparation
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
- Steam or blanch broccoli for 2–3 minutes until bright green and slightly tender, then drain well.
Making the 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.
Combining Ingredients
- Gently fold flaked tuna and cooked broccoli into the sauce until evenly coated.
- Transfer the mixture to the prepared baking dish.
Baking
- 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.
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.