Tuna Casserole (Broccoli)

Creamy Tuna Broccoli Casserole is pure comfort food. This low carb/keto-friendly dish is filled with tuna, fresh broccoli and a creamy cheese sauce that is out of this world. It’s so delicious and comes together in 30 minutes. This isn’t your typical tuna casserole recipe that is loaded with pasta and tons of carbs. But don’t worry, it’s a much healthier version of classic tuna casserole minus the guilt. The flavours are still rich and creamy and you will feel satisfied and comforted with each bite. One thing that I really love about this tuna casserole (besides how delicious it is) is that you can use canned tuna. I pretty much always have several cans of tuna on hand because it is so versatile and goes with many recipes. Not only do I typically have tuna on hand, I usually have all the rest of the ingredients too. So I don’t have to plan far in advance and make unnecessary trips to the market. I can just whip it up and dig in.

2 (4.5 oz) cans tuna
1 lb broccoli or 16 oz florets
8 oz cream cheese
1 cup heavy cream
2 Tbsp. butter
1 cup cheddar or Gruyère cheese, freshly shredded
2 cloves garlic, minced or crushed
1 tsp. Italian seasoning
½ tsp. sea salt
½ tsp. black pepper, freshly ground
½ cup mozzarella, freshly shredded

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4).

Chop the broccoli into small bite-sized florets and transfer to a 9x9” (or similar) baking dish. Add the tuna and stir to combine; Set aside.

Add the cream cheese, cream and butter to a medium saucepan over medium-high heat; whisk until melted and fully combined. Stir in the shredded cheddar cheese, garlic, Italian seasoning and salt and pepper. Stir to combine.

Pour cheese mixture onto the broccoli and tuna mixture and sprinkle with shredded mozzarella cheese.

Bake for 20-25 minutes or until bubbly and golden.

Makes 8 servings.