Creamy Tuna Broccoli Noodle Bake

• 8 oz pasta (elbow macaroni or penne)
• 1 cup broccoli florets (fresh or frozen)
• 2 (5 oz) cans tuna in water, drained
• 1 can (10.5 oz) cream of mushroom soup
• 1/2 cup milk
• 1 cup shredded cheddar cheese
• 1/2 cup seasoned breadcrumbs
• 2 tablespoons melted butter
• Salt and pepper to taste
• 1/4 teaspoon paprika

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook pasta according to package instructions until al dente; drain.
3. 3 In a large bowl, mix cooked pasta, broccoli, tuna, cream of mushroom soup, milk, and 3/4 cup cheddar cheese.
4. 4 Transfer mixture to a greased 9x13 inch baking dish.
5. 5 Combine breadcrumbs, melted butter, and paprika; sprinkle over the top.
6. 6 Bake for 25-30 minutes, or until bubbly and golden brown.
7. 7 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• Baking sheet

Variations

• Add diced red bell peppers for extra color and nutrients.
• Substitute turkey bacon for a smoky twist.

Substitutions

• Use cream of chicken soup instead of mushroom for a different flavor profile.
• Substitute Greek yogurt for half the milk to reduce calories while maintaining creaminess.

Pairings

• A crisp Chardonnay or a hoppy IPA complements the creamy richness.
• Serve with a side of steamed carrots or green beans.

Nutrition

Tips

• For extra flavor, sauté the broccoli in a bit of olive oil with garlic before adding to the casserole.
• Make ahead and refrigerate overnight before baking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until heated through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge before reheating in a preheated 350°F oven.

Serving Suggestions

• Serve with a simple green salad for a balanced meal.
• Pairs well with garlic bread for added comfort.

FAQ