Tuna Casserole

This casserole takes a few kitchen staples and makes an irresistible savoury dish.



1/4 Cup Butter

1 Cup Onions

1/2 Pound of Brocolli, cooked

1/4 Cup of Flour

1 Tablespoon Fresh Basil

1 Teaspoon of Salt

3 1/2 Cups (840ml)

1/4 Cup Parmesan Cheese

2 Cans Tuna (drained) or 7 ounces of Fresh Tuna

2 Cups of Egg Noodle Pasta

1/2 Cup Dry Bread Crumbs

2 Tablespoons Butter, melted



1. In a large skillet, melt the butter over medium-high heat.

2. Add the onions and let them cook for about 5 minutes, stirring occasionally.

3. In the mean time, cook brocolli in boiling water for about 4 minutes or until cooked and cook noodles, cook 2 minutes before pasta package recommendations.

4. Mix flour, basil and salt and add to skillet stirring constantly to remove and lumps.

5. Gradually add the milk in segments. Continue to cook over medium heat. Let mixture come to a boil and reduce heat and simmer for about 10 minutes.

6. Turn off heat and add parmesan and tuna. Mix well

7. Preheat oven to 350F/180C

8. Add the pasta to the tuna mixture.

9. Pour casserole into a 9 inch square baking pan or casserole dish.

10. Mix melted butter and bread crumbs together.

11. Pour over casserole and bake in the oven for about 20 minutes or until the casserole is bubbly and develops color.

12. Remove from oven and let sit for at least 5 minutes.

13. Serve and enjoy!

This casserole is delicious the night of or as leftovers for another day. Keep refrigerated for up to 5 days.


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