Cheesy Tuna Broccoli Casserole.

Cheesy Tuna Broccoli Casserole The end of the day maceration often promote you over the edge and into a drive-thru window. But truthfully, there are some really quick and easy recipes here to help you get a yummy and ideal meal on the table in no time.

You can have Cheesy Tuna Broccoli Casserole using 14 ingredients or scant. Here is how you cook that.

Substances of Cheesy Tuna Broccoli Casserole

  1. Provide 16 oz of pasta noodles such as Cellentani, Penne, Rotini (something good for holding sauce).
  2. You need 2 cup of broccoli florets - roughly chopped to bite size pieces (fresh steamed or frozen, thawed out is fine).
  3. Prepare 3 can of tuna in water - drained.
  4. Provide 1 can of cream of chicken soup.
  5. Provide 1 can of cream of mushroom soup.
  6. You need 1 1/2 cup of milk (I used a soup can filled 1 and 1/2 times).
  7. Prepare 12 oz of 2% Velveeta - cubed.
  8. Provide 1 1/2 cup of extra sharp cheddar cheese - shredded (I used extra sharp Vermont white cheddar).
  9. Provide 1 pinch of cayenne pepper OR nutmeg.
  10. You need of salt and pepper.
  11. Provide of topping.
  12. You need 1/2 cup of bread crumbs.
  13. You need 1/4 cup of grated parmesan cheese.
  14. Provide 2 tbsp of extra virgin olive oil.

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Cheesy Tuna Broccoli Casserole guide

  1. 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..
  2. 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..
  3. Preheat oven to 375°F and grease a 9x13" casserole dish with butter or cooking spray. Set aside. Get ready to make your sauce now!.
  4. 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..
  5. 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..
  6. 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)..
  7. 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..
  8. 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..
  9. When done, remove from oven. Let rest 10 minutes, dish up and enjoy!.
  10. 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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Tips make Cheesy Tuna Broccoli Casserole order get results that are maximum

  1. Sorting pasta noodles such as Cellentani, Penne, Rotini (something good for holding sauce), broccoli florets - roughly chopped to bite size pieces (fresh steamed or frozen, thawed out is fine), tuna in water - drained, cream of chicken soup, cream of mushroom soup, milk (I used a soup can filled 1 and 1/2 times), 2% Velveeta - cubed, extra sharp cheddar cheese - shredded (I used extra sharp Vermont white cheddar), cayenne pepper OR nutmeg, salt and pepper, topping, bread crumbs, grated parmesan cheese, extra virgin olive oil, the right food ingredients also affect the results of cooking, starting from determination fresh ingredients will be very good because the content of the nutrition is still very good.
  2. Tools The cookware used must also match what is cooked. Also, care must be taken that the cleanliness of the cookware does not affect the taste and nutritional content.
  3. How to make Cheesy Tuna Broccoli Casserole, which includes which ingredients must be processed first and which ones are processed later and when to add spices. Read the steps to make it 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 9x13" 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.. , This is done in order to produce cuisine which has nutritional quality and cooked food maturity without reducing the delicacy of the cuisine.

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Already know the things you need to consider when cooking Cheesy Tuna Broccoli Casserole? Try to use and choose the right food ingredients and follow the steps in cooking properly. Good luck...!!! See also the zucchini casserole recipe simple cooking recipes