Tuna Noodle Casserole with Broccoli and Cheddar
Equipment
- 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
Ingredients
- 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
Instructions
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.