Tuna Broccoli and Egg Noodle Casserole

• 8 oz egg noodles
• 12 oz frozen broccoli florets
• 2 cans (6.5 oz each) tuna, drained
• 1 can (10.5 oz) cream of mushroom soup
• 1/2 cup milk
• 1 cup shredded cheddar cheese
• 1/4 cup diced onion
• 2 tablespoons melted butter
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 2 tablespoons breadcrumbs

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook egg noodles according to package instructions; drain and set aside.
3. 3 Steam broccoli florets until tender; drain well.
4. 4 In a large bowl, mix cooked noodles, broccoli, tuna, soup, milk, 3/4 cup cheese, onion, garlic powder, black pepper, and salt.
5. 5 Transfer mixture to a greased 9x13 inch baking dish.
6. 6 Combine melted butter and breadcrumbs; sprinkle over the top along with remaining cheese.
7. 7 Bake for 25-30 minutes or until bubbly and top is golden.
8. 8 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• oven

Variations

• Add diced tomatoes for extra moisture and flavor.
• Use whole wheat egg noodles for a healthier twist.

Substitutions

• If you don't have cream of mushroom soup, use cream of chicken soup.
• Substitute fresh broccoli for frozen, blanched first.

Pairings

• Green beans almondine
• Cornbread muffins

Nutrition

Tips

• Customize with your favorite cheese blend.
• For a bit of crunch, add diced bell peppers with the onions.

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 3 months. Thaw overnight in the fridge and bake covered at 350°F for 30 minutes, then uncover and bake another 10-15 minutes.

Serving Suggestions

• Serve with a side salad for a complete meal.
• Pairs well with warm garlic bread.

FAQ