tuna-broccoli casserole

Name: Tuna-Broccoli Casserole
Prep time: 15 min
Cook time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1- 8 ounce(s) egg noodles, cooked and drained; 1 can(s) tuna packed in water - drained well; 1 -16 ounce(s) frozen broccoli florets - thawed and drained; 4 tablespoon(s) butter; 6 tablespoon(s) flour; 1 can(s) cream of mushroom soup; 2 cup(s) shredded cheddar cheese; 1 tablespoon(s) dried minced onion flakes; - salt and pepper to taste; 2 cup(s) milk; 1 can(s) french's fried onions

(3 ratings)

review

Recipe by

Laura Yoder

@lkyoder34

Brunswick, GA

This comfort food is requested often in my family.

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(3 ratings)

yield 8 serving(s)

prep time 15 Min

cook time 30 Min

method Bake

Ingredients For tuna-broccoli casserole

1- 8 oz

egg noodles, cooked and drained
1 can

tuna packed in water - drained well
1 -16 oz

frozen broccoli florets - thawed and drained
4 Tbsp

butter
6 Tbsp

flour
1 can

cream of mushroom soup
2 c

shredded cheddar cheese
1 Tbsp

dried minced onion flakes
salt and pepper to taste
2 c

milk
1 can

french's fried onions

How To Make tuna-broccoli casserole

1
Cook and drain noodles in a large pan. Leave noodles in the pan. In a medium sauce pan, melt the butter. Add the flour and stir. Add salt and pepper. Add the dried onion flakes. Stir in 2 cups milk until thickened. Stir in the cheese and mushroom soup. Fold in the tuna. Add the broccoli to the noodles then stir in the sauce. Pour into a greased casserole dish. Top with French's Fried Onions. Bake at 350 degrees about 30 minutes or until hot and bubbly.
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tuna-broccoli casserole

Ingredients For tuna-broccoli casserole

How To Make tuna-broccoli casserole

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