This tuna broccoli casserole captures all the goodness of the classic recipe without using condensed soup. It gets straight to the good stuff: tender noodles, a creamy homemade sauce with real depth, and a generous handful of melty cheese. Onion and dried herbs simmer into the sauce, giving it a savory backbone and making it feel more like a pantry-friendly bechamel than a shortcut sauce. The broccoli stays bright and slightly crisp, the tuna adds heft without overwhelming the dish, and the panko topping turns golden and toasty thanks to a slick of melted butter.

What comes out of the oven is equal parts comfort and competence, with bubbling edges, a cheesy crust and a spoonable center that’s just firm enough to hold its shape. It’s a great use of shelf-stable staples and frozen veggies, but it eats like a casserole with a lot more effort behind it. You’ll get creamy, chewy, crunchy and savory in every bite—no processed shortcuts, no extra fuss.

Tuna Broccoli Casserole Ingredients

• Whole wheat egg noodles
• Butter
• Onion
• Cornstarch
• Milk
• Basil
• Thyme
• Salt
• Pepper
• Chicken broth
• Monterey Jack cheese
• Broccoli florets
• Albacore white tuna in water
• Panko bread crumbs
• Butter

Taste of Home