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Broccoli and Tuna Casserole
This vintage Broccoli and Tuna Casserole recipe combines tender broccoli, creamy mushroom soup, savory tuna, and melted cheese for a comforting, hearty dish. Perfect for busy weeknights, this simple casserole became a household favorite during the mid-20th century when canned goods made home cooking faster and easier. Its creamy texture, mild flavor, and quick prep time make it an ideal option for family dinners or potlucks.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 5
Calories 280 kcal

Ingredients
  

  • 2 heads broccoli (about 4 cups, trimmed into florets)
  • 9 ½ oz tuna (canned, drained)
  • 10½ oz condensed cream of mushroom soup (1 can)
  • ½ cup milk
  • ½ cup cheese (grate, cheddar recommended)
  • salt (for boiling water)

Instructions
 

Step 1: Prepare the Broccoli

  • Wash and trim broccoli into florets.
  • Boil in salted water for 10–15 minutes until tender. Drain and set aside.

Step 2: Layer the Casserole

  • Grease a shallow casserole dish with butter.
  • Place a layer of cooked broccoli on the bottom.
  • Add a layer of tuna on top.

Step 3: Make the Sauce

  • In a bowl, dilute the mushroom soup with milk until smooth.
  • Pour the mixture evenly over the broccoli and tuna layers.

Step 4: Add Cheese & Bake

  • Sprinkle grated cheese over the top.
  • Bake at 350°F (175°C) for about 25–30 minutes, or until the casserole is bubbly and lightly browned.

Step 5: Serve

  • Let rest for 5 minutes before serving warm.

Tips

  • Use freshly steamed broccoli florets if you prefer not to cook whole spears.
  • Substitute cauliflower or a broccoli–cauliflower mix for a different vegetable profile.
  • Add buttered breadcrumbs or crushed crackers on top for extra crunch.
  • Mix a small amount of cooked rice or noodles into the casserole to make it heartier.
  • Use sharp cheddar, Swiss, or Monterey Jack for different cheese flavors.
  • Replace tuna with cooked chicken for a non-seafood version.
  • Use low-sodium soup and tuna to reduce the overall sodium content.
  • Add sautéed mushrooms, onions, or peas for more vegetables and texture.
  • Make ahead: assemble earlier in the day, refrigerate, and bake just before serving.
  • For a creamier sauce, stir in a little sour cream with the soup and milk mixture.

Nutrition

Calories: 280kcalCarbohydrates: 8gProtein: 23gFat: 9gSaturated Fat: 3.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 55mgSodium: 640mgPotassium: 520mgFiber: 3gSugar: 3gVitamin A: 850IUVitamin C: 68mgCalcium: 120mgIron: 2mg
Keyword broccoli casserole, comforting, easy dinner, family dinner, mushroom soup casserole, tuna bake, vintage recipe, weeknight meal
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