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Tuna Noodle Casserole

This creamy, cozy tuna casserole is upgraded with broccoli and a crunchy panko bread crumb topping. This recipe is a great way to get more fish—and veggies!—on the table.

Serves 6
Ready in 40 mins
Prep time 10 mins
Cooking time 30 mins
426 calories per serving


> 2 3/4 cups water
> 1 cup low-fat milk
> 2 (4.3 oz) pkgs Knorr ® Cheddar Broccoli Pasta Sides
> 1 (16 oz) bag frozen chopped broccoli
> 2 (5 oz) cans Nature's Promise® Light Tuna in Water, drained
> 1 1/2 cups shredded sharp Cheddar cheese
> Cooking spray
> 1/2 cup panko bread crumbs
> 1/4 cup grated Parmesan cheese
> 2 tbsp chopped chives
> 2 tbsp olive oil


Preheat oven to 400°F. In a large pot, bring the water and milk to a boil. Add the cheddar broccoli pasta and cook 5 min. Add the frozen broccoli and cook 5–7 min. more, until pasta is cooked through and coated with most of sauce. Remove from heat.
To pot, stir in the tuna and Cheddar. Season with salt and pepper. Coat an 8x8-inch baking dish with the cooking spray. Transfer mixture to baking dish.
In a medium bowl, combine the bread crumbs, Parmesan, chives, and oil. Season with salt and pepper. Top casserole with bread crumb mixture. Bake 10–15 min., until golden.

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