Tuna Broccoli Casserole Recipes

Steps:

• Preheat oven to 350°. Cook noodles according to package directions; drain. Transfer to a shallow 3-qt. or 13x9-in. baking dish coated with cooking spray. , Meanwhile, in a large nonstick skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. In a small bowl, whisk cornstarch, milk and seasonings until smooth; stir into pan. Stir in broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in 3/4 cup cheese until melted; stir in broccoli and tuna., Spoon over noodles; mix well. Sprinkle with remaining cheese. Toss bread crumbs with melted butter; sprinkle over casserole. Bake, covered, 45 minutes. Uncover and bake until cheese is melted, 15-20 minutes longer. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Steps:

• Boil water and cook pasta. When pasta is almost done, add in broccoli and cook until both are soft. Drain.
• Put back into pot, add in tuna, soup, and cream cheese. Stir until cream cheese is melted, on medium heat.
• Serve immediately.

Steps:

• Heat oven to 350°F. Cook and drain pasta as directed on package, using minimum cook time. In ungreased 1 1/2-quart casserole, stir together soup, milk, tuna, mushrooms and cooked pasta.
• Cover; bake 20 minutes. Remove casserole from oven. Cut up large pieces of broccoli; gently stir broccoli into tuna mixture. In small bowl, mix butter, bread crumbs and almonds; sprinkle over casserole. Bake about 30 minutes longer or until bubbly around edges.

Steps:

• In a large bowl, combine the soup, milk and lemon juice. Stir in tuna, rice and pepper. , Transfer to a greased 10-in. pie plate or quiche dish. Bake, uncovered, at 375° for 25 minutes. Top with broccoli; sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted.

Steps:

• Heat oven to 350ºF.
• Cook pasta as directed on package, omitting salt and adding broccoli to the boiling water for last 3 min.; drain. Combine pasta with tuna, cheddar cheese and mustard in large bowl.
• Mix reduced-fat cream cheese and milk in microwaveable bowl until blended. Microwave on HIGH 2 to 3 min. or until cream cheese is melted and mixture is well blended, stirring every 30 sec. Add to tuna mixture; mix lightly.
• Spoon into 4 (1-cup) ovenproof dishes sprayed with cooking spray; top with cracker crumbs. Place in shallow pan.
• Bake 25 to 30 min. or until casseroles are heated through and tops are golden brown.

Steps:

• Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook onion in skillet 2 minutes, stirring occasionally, until crisp-tender. Stir in soup and milk. Heat to boiling, stirring constantly. Stir in pasta and frozen broccoli. Heat to boiling; reduce heat to medium. Cover and cook 5 minutes.
• Stir in tuna. Cover and cook about 5 minutes, stirring occasionally, until pasta is tender.
• Mix crackers and cheese; sprinkle over tuna mixture. Cover and let stand 1 to 2 minutes or until cheese is melted.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Bring a large pot of water to a boil. Add egg noodles and 3 teaspoons salt to the boiling water; cook until tender yet firm to the bite, about 6 minutes. Drain noodles. Return to pot and set aside.
• Heat 2 tablespoons butter and 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms and onion and cook until mushrooms are softened and onions are translucent, about 4 minutes. Add remaining butter; stir constantly until melted. Sprinkle flour over vegetable mixture and cook, stirring constantly, for 1 minute. Stir in milk and stock and bring to a simmer, stirring often. Simmer for 5 minutes. Stir in lemon juice, Dijon mustard, 1 teaspoon salt, and pepper.
• Add sauce mixture to reserved noodles. Stir in 1 cup Cheddar cheese, peas, and tuna. Pour mixture into the prepared baking dish and sprinkle remaining Cheddar cheese over the top.
• Stir together bread crumbs, remaining 2 teaspoons oil, remaining 1/4 teaspoon salt, and paprika in a small bowl. Sprinkle bread crumb mixture evenly over the casserole.
• Bake in the preheated oven until golden and bubbly, 25 to 30 minutes. Sprinkle with parsley and serve.

Steps:

• Add water and pasta to large skillet; cover. Bring to boil on high heat. Simmer on medium-low 8 min or until pasta is tender, adding broccoli to the cooking water for the last 5 min.
• Stir in soup, tuna and 1 cup cheese; sprinkle with remaining cheese.
• Cook, covered, 2 min. or until cheese is melted.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Prepare a medium baking dish by spraying with cooking spray.
• In a large pot of water, boil noodles until al dente. Drain well.
• In a medium saucepan, combine flour, butter, and salt. Stir until butter is melted and ingredients are combined evenly.
• Add milk, and whisk until the sauce thickens (usually it is at the proper consistency by the time it begins to boil).
• Add cheese to mixture, and whisk until cheese is melted and mixture is well blended.
• Stir in tuna, peas, broccoli, and noodles.
• Spread the mixture evenly in prepared dish.
• Bake in preheated oven for 20 minutes or until the top noodles begins to turn golden brown.