If you're craving something cozy, nostalgic, and just a little bit grown-up, this Tuna Noodle Casserole with Broccoli and Cheddar might be your new weeknight favorite. This isn't your grandma's casserole—though we do love her dearly—but rather a creamy, cheesy, and veggie-packed twist on the classic. Think of it as the Best Tuna Noodle Casserole gone gourmet: tender egg noodles folded into a velvety homemade cheddar sauce, with flaked tuna and crisp-tender broccoli in every bite. It’s comfort food that feels just a little more grown-up, but still gives you that old-school satisfaction. Whether you're into the classic Stove Top Tuna Noodle Casserole vibe or hunting for a Tuna Noodle Casserole From Scratch, this recipe delivers big flavor with simple ingredients.
Tuna Noodle Casserole with Broccoli and Cheddar
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Main Course
Cuisine American
Large pot For boiling noodles and blanching broccoli
Medium saucepan To make the cheese sauce
Mixing bowl To combine all the components
9x13 baking dish For the final bake. If you don’t have one, a deep roasting pan works in a pinch
Whisk and spatula Essential for that smooth, creamy sauce
Colander For draining noodles and broccoli
- Egg noodles – 12 oz cooked al dente. Wide or medium work best.
- Canned tuna – Two 5 oz cans drained. Opt for tuna in water for a lighter option, or oil-packed for richer flavor.
- Fresh broccoli florets – 2 cups cut small so they cook evenly.
- Cheddar cheese – 2 cups shredded. Sharp cheddar adds great depth.
- Whole milk – 2 cups. You can sub with 2% or oat milk for a Tuna Noodle Casserole Healthy angle.
- Unsalted butter – 4 tablespoons
- All-purpose flour – 1/4 cup
- Garlic powder – 1/2 teaspoon
- Onion powder – 1/2 teaspoon
- Salt and pepper – To taste
- Breadcrumbs optional – 1/2 cup, for a crispy topping
- Olive oil or spray – To coat the baking dish and top crumbs
Preheat your oven
to 375°F. Lightly grease your baking dish with oil or spray.
Boil the noodles
in salted water until just al dente. During the last 2 minutes, toss in the broccoli to blanch. Drain and set aside.
Make the cheese sauce:
In a saucepan over medium heat, melt the butter. Whisk in the flour to make a roux, cooking for about 2 minutes until golden. Slowly whisk in the milk and bring to a simmer. Stir in garlic powder, onion powder, salt, and pepper. Once thickened, fold in 1 1/2 cups of shredded cheddar until melted and smooth.
Assemble the casserole
In a large bowl, combine the noodles, broccoli, tuna, and cheese sauce. Gently stir to coat everything evenly.
Transfer to your baking dish
spreading it evenly. Sprinkle remaining 1/2 cup cheddar over the top, and finish with breadcrumbs if using.
Bake
for 25–30 minutes, until bubbly and golden on top. Let it rest for 5 minutes before serving.
Pairings
This Creamy Tuna Noodle Casserole is rich and savory, so pair it with something fresh and acidic to balance it out. A simple green salad with lemon vinaigrette or a side of roasted cherry tomatoes does the trick beautifully. If you're sipping, a chilled glass of Sauvignon Blanc or a light lager cuts through the creaminess perfectly.
FAQs
1. What type of tuna works best?
Solid white albacore tuna holds its texture best, but chunk light tuna works well too—especially if you're going for a Tuna Noodle Casserole Easy approach.
2. Can I use frozen broccoli?
Absolutely! Just thaw and pat it dry before mixing it in. It’s a great shortcut for a Tuna Noodle Casserole Healthy variation.
3. Is it possible to skip the baking and just make a stove-top version?
Yep! Skip the breadcrumbs and transfer everything back to the pot after mixing. Stir until heated through, and serve straight from the stove—classic Stove Top Tuna Noodle Casserole style.
4. Can I make it ahead?
Yes! Prep the entire casserole, cover, and refrigerate up to 24 hours before baking. You can also freeze it (unbaked or baked) for up to 2 months. Just let it thaw overnight in the fridge before reheating.
