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Creamy Tuna Broccoli Casserole served in a baking dish

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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.