Ingredients
Scale
- 2 cans tuna (4.5 oz each), drained and flaked
- 1 pound broccoli, cut into bite-size pieces
- 8 oz cream cheese
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1 cup cheddar cheese, shredded
- 1/2 cup mozzarella, shredded (for topping)
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish and set aside.
- Steam or blanch broccoli for 2–3 minutes until bright green and slightly tender, then drain well.
- In a medium saucepan over low heat, melt butter and add cream cheese, stirring until smooth. Whisk in heavy cream, garlic, Italian seasoning, salt, and pepper; then stir in shredded cheddar until melted and combined.
- Gently fold flaked tuna and cooked broccoli into the sauce until evenly coated, then transfer the mixture to the prepared baking dish.
- Sprinkle the shredded mozzarella evenly over the top and bake at 375°F for 20–25 minutes, until bubbly and golden around the edges. Let rest 5 minutes before serving.
Notes
Serve over steamed rice or cauliflower rice. For a lighter version, swap heavy cream for half-and-half. Leftovers keep for 3-4 days, reheat covered in the oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg
Keywords: tuna casserole, broccoli casserole, creamy casserole, family-friendly dinner, weeknight meal, easy casserole