Creamy Tuna Broccoli Casserole
This quick and comforting tuna broccoli casserole is low-carb, keto-friendly, and packed with cheesy goodness. Perfect for a cozy family dinner made in just 30 minutes!
Equipment
- 1 Cutting board
- 1 Kitchen Knife
Ingredients
Main ingredients
- 2 cans tuna 4.5 oz each
- 1 pound broccoli or 16 oz florets
- 8 oz cream cheese
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1 cup cheddar cheese shredded, or gruyere or melting cheese of choice
- 2 cloves garlic minced or crushed
- 1 teaspoon Italian seasoning
- ½ teaspoon salt to taste
- ½ teaspoon black pepper
- ½ cup mozzarella shredded, for topping
Instructions
Instructions
- Preheat the oven to 350F.
- Chop the broccoli into small bite-sized florets and transfer to a 9×9 (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 & pepper.
- Stir to combine the mixture.
- Pour cheese mixture onto the broccoli and tuna mixture.
- Sprinkle with shredded mozzarella cheese.
- Bake for 20-25 minutes or until bubbly and golden.
- Remove from oven and let cool slightly before serving.
Notes
For a crispier topping, broil the casserole for 2-3 minutes after baking.