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Before you jump to Cheesy Tuna Broccoli Casserole recipe, you may want to read this short interesting healthy tips about Tracking Your Foods: The Right Way to Do It.
When you begin your diet one of several things you will learn right away is that maintaining a food journal is very helpful. Keeping a food record helps you recognize the foods you are eating as well as the foods you aren’t eating. One example is that, after monitoring your food for a few days you may realize that you are consuming far too many sugars and unhealthy fats without nearly enough organic nutrients. Having it all written down can help you determine the parts of your diet that need to change as well as how much exercise you need to get to make sure that you burn enough calories to keep your waistline in check.
Write down the time that you’re eating items. This can help you discover when you feel the most hungry, when you are susceptible to snack and what you can do about it. You’ll notice, for example, that although you eat lunch at the identical time every day, you also–without fail–start to snack as little as an hour later, every day. You should also be able to observe whether or not you might be eating since you’re bored. This is important because, once they are identified, you can find alternative ways to fill those moments than with unhealthy foods.
Write down your emotions when you eat. This helps you determine when you use foods to help soothe emotional issues. This may also show you whether or not you gravitate toward specific foods based on your mood. Lots of us will reach instinctively for unhealthy foods when we feel disappointed or angry and we are more likely to select healthy options when we feel happy or content. Paying attention to what you reach for when you are upset will help you stock similar but healthier items in your house for when you need a snack—you could also start talking to someone to figure out why you cure moods with food (if that is something that you actually do).
We hope you got benefit from reading it, now let’s go back to cheesy tuna broccoli casserole recipe. You can have cheesy tuna broccoli casserole using 14 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to cook Cheesy Tuna Broccoli Casserole:
- Provide 16 oz of pasta noodles such as Cellentani, Penne, Rotini (something good for holding sauce).
- Prepare 2 cup of broccoli florets – roughly chopped to bite size pieces (fresh steamed or frozen, thawed out is fine).
- Get 3 can of tuna in water – drained.
- Get 1 can of cream of chicken soup.
- Take 1 can of cream of mushroom soup.
- Get 1 1/2 cup of milk (I used a soup can filled 1 and 1/2 times).
- Get 12 oz of 2% Velveeta – cubed.
- You need 1 1/2 cup of extra sharp cheddar cheese – shredded (I used extra sharp Vermont white cheddar).
- Prepare 1 pinch of cayenne pepper OR nutmeg.
- Get of salt and pepper.
- Use of topping.
- Use 1/2 cup of bread crumbs.
- Provide 1/4 cup of grated parmesan cheese.
- Provide 2 tbsp of extra virgin olive oil.
Steps to make Cheesy Tuna Broccoli Casserole:
- In a large pot prepare pasta to package directions, cooking 2 minutes less than minimum cooking time listed on package. Drain in colander, return to pot (off heat) and cover. While waiting for water to boil and pasta to cook, prep and cook your broccoli..
- IF USING FRESH BROCCOLI: Separate florets, place in a steamer basket in a medium sauce pan with about an inch of water in the bottom, cover and steam until just fork tender. Mine took about 15 minutes. Remove from steamer basket, set aside, spread out on cutting board, let cool slightly so not to burn yourself and give it a rough chop. IF USING FROZEN: Use broccoli florets, thaw completely in a colander so any excess moisture drains away, then spread out and roughly chop the same as you would the fresh. When ready dump broccoli in pot with pasta..
- Preheat oven to 375°F and grease a 9×13" casserole dish with butter or cooking spray. Set aside. Get ready to make your sauce now!.
- In the same sauce pan you steamed your broccoli, pour out water, add both cans of soup and milk. Stir with a whisk to combine and bring to a simmer over medium heat. Stirring with whisk frequently to prevent sticking..
- Add cubed Velveeta, continue simmering until Velveeta is completely melted, stirring constantly to prevent sticking (I still used my whisk). NOTE: If simmer is too fast and you feel sticking on the bottom of the pan, reduce heat to medium low..
- When Velveeta is completely melted, reduce heat to low, add a pinch of cayenne or nutmeg and shredded cheese and whisk in until cheese is completely melted. Taste and add salt & pepper as desired (I only add pepper to this, everything else is usually salted enough)..
- Pour finished sauce into the pot with pasta and broccoli. Add drained tuna. Gently fold everything together until incorporated. Pour into prepared casserole and spread out evenly..
- In a small bowl mix together topping ingredients. Sprinkle evenly over casserole. Bake uncovered for 20 minutes, or until the top is golden and edges are bubbling..
- When done, remove from oven. Let rest 10 minutes, dish up and enjoy!.
- NOTE: I personally prefer fresh broccoli for this recipe. It is quicker than waiting for frozen to thaw and tastes much better. If you do use frozen, you will have to start thawing at least 30 minutes before starting pasta. You could also thaw on defrost setting in your microwave or in the package in your fridge over night. With all thawing methods, you should still drain off excess moisture..
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