Print

Tuna and Broccoli Casserole: 1 Simple Comfort

Tuna and broccoli casserole
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting and nutritious tuna casserole with tender broccoli florets, perfect for a family meal.

Ingredients

Scale
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 1/2 cup milk
  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon black pepper
  • 1 (6 ounce) can tuna, drained and flaked
  • 1 cup cooked broccoli florets
  • 1 cup crushed potato chips

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C).
  2. In a large bowl, combine the cream of mushroom soup, milk, mayonnaise, Dijon mustard, and black pepper.
  3. Gently stir in the drained tuna and cooked broccoli florets until everything is well combined.
  4. Pour the mixture into a 1.5-quart baking dish.
  5. Top the casserole evenly with the crushed potato chips.
  6. Bake for 20 to 25 minutes, or until the casserole is bubbly and the topping is golden brown.

Notes

  • You can use any type of milk you prefer, such as skim, 2%, or whole milk.
  • For a creamier casserole, you can add a splash of heavy cream.
  • If you don’t have potato chips, you can use breadcrumbs or crushed crackers as a topping.
  • Ensure your broccoli is cooked until tender-crisp before adding it to the casserole.
  • This casserole can be assembled ahead of time and refrigerated. Add a few extra minutes to the baking time if baking from cold.

Nutrition

Find it online: https://whiskdaily.com/tuna-and-broccoli-casserole/