Best 7 Broccoli Tuna Squares Recipes

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Indulge in a delightful culinary experience with our versatile Broccoli Tuna Squares, a collection of delectable recipes that cater to various dietary preferences and cooking styles. Embark on a culinary journey with our classic Broccoli Tuna Squares, featuring a harmonious blend of broccoli, tuna, and a creamy sauce, encased in a crispy golden crust. For those seeking a lighter option, our Broccoli Tuna Squares with a Twist incorporate whole wheat bread and reduced-fat ingredients, resulting in a healthier yet equally satisfying dish. Those with dietary restrictions can rejoice in our Gluten-Free Broccoli Tuna Squares, which utilize almond flour and gluten-free bread to create a flavorful and inclusive meal. And for a vegetarian alternative, our Broccoli Cheddar Squares delight with a rich cheddar cheese sauce, broccoli florets, and a crispy breadcrumb topping. With detailed instructions and helpful tips, these recipes guarantee a successful and enjoyable cooking experience, transforming simple ingredients into extraordinary culinary creations.

Let's cook with our recipes!

BROCCOLI TUNA BAKE



Broccoli Tuna Bake image

I remember the day I rushed home from school with this recipe in hand from my home economics class. My parents loved it then, and my husband and son do now. This recipe comes to mind on a busy evening, when I need a good quick meal.-Pamela Tesoriero, Etiwanda, California

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4-6 servings.

Number Of Ingredients 8

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/3 cup milk
1 tablespoon lemon juice
1 can (12 ounces) white water-packed tuna, drained
1-1/2 cups cooked rice
1/4 teaspoon pepper
4 cups frozen broccoli florets, cooked and drained
1/2 cup shredded cheddar cheese

Steps:

  • In a large bowl, combine the soup, milk and lemon juice. Stir in tuna, rice and pepper. , Transfer to a greased 10-in. pie plate or quiche dish. Bake, uncovered, at 375° for 25 minutes. Top with broccoli; sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted.

Nutrition Facts : Calories 225 calories, Fat 8g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 674mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 19g protein.

BROCCOLI TUNA CASSEROLE



Broccoli Tuna Casserole image

When I was in the Navy, a co-worker's wife shared this recipe with me. I've tweaked it over the years, but it still brings back memories of my "family" away from home. -Yvonne Cook, Haskins, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 8 servings.

Number Of Ingredients 15

5 cups uncooked whole wheat egg noodles
1 teaspoon butter
1/4 cup chopped onion
1/4 cup cornstarch
2 cups fat-free milk
1 teaspoon dried basil
1 teaspoon dried thyme
3/4 teaspoon salt
1/2 teaspoon pepper
1 cup reduced-sodium chicken broth
1 cup shredded Monterey Jack cheese, divided
4 cups frozen broccoli florets, thawed
2 pouches (6.4 ounces each) albacore white tuna in water
1/3 cup panko bread crumbs
1 tablespoon butter, melted

Steps:

  • Preheat oven to 350°. Cook noodles according to package directions; drain. Transfer to a shallow 3-qt. or 13x9-in. baking dish coated with cooking spray. , Meanwhile, in a large nonstick skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. In a small bowl, whisk cornstarch, milk and seasonings until smooth; stir into pan. Stir in broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in 3/4 cup cheese until melted; stir in broccoli and tuna., Spoon over noodles; mix well. Sprinkle with remaining cheese. Toss bread crumbs with melted butter; sprinkle over casserole. Bake, covered, 45 minutes. Uncover and bake until cheese is melted, 15-20 minutes longer. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 271 calories, Fat 8g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 601mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 4g fiber), Protein 22g protein. Diabetic Exchanges

TUNA AND BROCCOLI BAKE



Tuna and Broccoli Bake image

Bisquick® mix creates a hearty crust for tasty tuna, pretty broccoli and savory cheese.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 7

2 cups fresh broccoli florets
2 cans (5 oz each) tuna in water, drained
2 cups shredded Cheddar cheese (8 oz)
3/4 cup Original Bisquick™ mix
3/4 cup sour cream
3/4 cup milk
3 eggs

Steps:

  • Heat oven to 350°F. Spray 8-inch square (2-quart) baking dish with cooking spray.
  • Sprinkle broccoli, tuna and 1 1/2 cups of the cheese in baking dish.
  • In large bowl, stir Bisquick mix, sour cream, milk and eggs with wire whisk or fork until blended. Pour into baking dish.
  • Bake 30 to 40 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese. Let stand 5 minutes before serving.

Nutrition Facts : Calories 380, Carbohydrate 15 g, Cholesterol 180 mg, Fat 1 1/2, Fiber 1 g, Protein 26 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 4 g, TransFat 1 g

TUNA, CHICKPEAS AND BROCCOLI SALAD



Tuna, Chickpeas and Broccoli Salad image

This recipe is inspired by a common Italian combination, tuna and beans. It's a salad that keeps well in the refrigerator and one that's great to have on hand during the week. The broccoli will not retain its pretty green color once in contact with the acid in the dressing, so for best results keep the broccoli separate, along with a tablespoon of the dressing. Just before you want to eat, toss in the broccoli and extra dressing; or eat the broccoli separately with the dressing.

Provided by Martha Rose Shulman

Time 10m

Yield 2 1/2 servings.

Number Of Ingredients 13

1 can water-packed light tuna, drained
1/2 can chickpeas, (1/3 cup) drained and rinsed
1 stalk celery, cut in small (1/4-inch) dice
1/2 red bell pepper, cut in small (1/4-inch) dice
2 tablespoons chopped fresh parsley (optional)
1 tablespoon chopped fresh chives (optional)
1 broccoli crown, steamed for 4 to 5 minutes and broken into florets
1 1/2 tablespoons fresh lemon juice
1/2 tablespoon vinegar (red wine, sherry or white wine)
Salt to taste
1 teaspoon Dijon mustard
1 tablespoon extra virgin olive oil
1/4 cup plain low-fat yogurt

Steps:

  • In a medium bowl, mix together the tuna, chickpeas, celery, bell pepper, parsley and chives. Keep the broccoli separate.
  • In a small bowl or measuring cup, mix together the lemon juice, vinegar, salt, and Dijon mustard. Whisk in the olive oil and yogurt, and toss with the tuna and chickpea mixture. Refrigerate in a bowl or in containers until ready to take to work or eat. Add the broccoli just before serving.

Nutrition Facts : @context http, Calories 324, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 10 grams, Fiber 8 grams, Protein 34 grams, SaturatedFat 1 gram, Sodium 824 milligrams, Sugar 8 grams, TransFat 0 grams

TUNA SQUARES



Tuna Squares image

Make and share this Tuna Squares recipe from Food.com.

Provided by Aroostook

Categories     Tuna

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1 (12 ounce) can white tuna in water
1 cup chopped celery
1 cup chopped roasted cashews
1/2 cup sliced water chestnuts
1/3 cup roasted red pepper, chopped
1 1/2 cups cheddar cheese, shredded
1/2 cup mayonnaise
1/2 cup sour cream (or yogurt "cheese")
2 tablespoons lemon juice
3/4 teaspoon seasoning salt
1 cup cheese crackers, crushed into coarse crumbs

Steps:

  • Drain tuna.
  • Preheat oven to 450 degrees F.
  • Grease 7 x 11 baking dish.
  • Mix tuna, celery, cashews, water chestnuts, onions, peppers and one cup of cheese together.
  • Mix mayo, lemon juice, sour cream and seasoned salt together.
  • Add to tuna mixture.
  • Soon into baking dish.
  • Top with cracker crumbs and ½ cup cheese.
  • Bake for 12-15 minutes until bubbly and brown.
  • Remove from oven and let stand for several minutes.
  • Serve!

Nutrition Facts : Calories 509.7, Fat 35.4, SaturatedFat 13.1, Cholesterol 69.7, Sodium 935.5, Carbohydrate 23, Fiber 1.6, Sugar 3.3, Protein 26.9

BROCCOLI WITH TUNA AND SHELLS



Broccoli With Tuna and Shells image

Provided by Marian Burros

Categories     dinner, easy, pastas, main course

Time 10m

Yield 2 to 3 servings

Number Of Ingredients 10

1 1/4 pounds broccoli
1/2 pound fresh tuna, grilled or 6 1/2- to 7-ounce can albacore tuna, packed in water
2 medium to large tomatoes, cut in large cubes
4 tablespoons coarsely chopped red onion
2 cups (4 ounces) macaroni shells, cooked, drained and rinsed in cold water
5 tablespoons olive oil
4 tablespoons red wine vinegar
2 heaping tablespoons chopped fresh basil or 2 teaspoons dried
2 teaspoons chopped fresh oregano or 1/2 teaspoon dried
Freshly ground black pepper to taste

Steps:

  • Remove tough stems from broccoli and cut heads into florets.
  • Steam broccoli about 5 minutes, depending on the size of the pieces. Drain and rinse under cold water.
  • Flake grilled fresh tuna or drain canned tuna and rinse under cold water and drain again.
  • Combine tuna with broccoli, tomatoes, onion and macaroni.
  • Beat together oil and vinegar; add basil and oregano. Mix dressing gently with tuna mixture and season with pepper. Serve at room temperature.

Nutrition Facts : @context http, Calories 577, UnsaturatedFat 24 grams, Carbohydrate 47 grams, Fat 30 grams, Fiber 8 grams, Protein 32 grams, SaturatedFat 4 grams, Sodium 372 milligrams, Sugar 8 grams

TUNA-BROCCOLI CASSEROLE



Tuna-Broccoli Casserole image

Enjoy dinner tonight with this hearty tuna, veggies and pasta casserole baked with vegetables.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 4

Number Of Ingredients 9

1 1/3 cups uncooked penne pasta (4 oz)
1 can (10 3/4 oz) condensed cream of mushroom soup
1/4 cup milk
1 pouch (7.06 oz) chunk albacore (white) or light tuna in water, drained
1 jar (4.5 oz) sliced mushrooms, drained
1 bag (12 oz) frozen broccoli cuts, thawed
1 tablespoon butter or margarine, melted
1/4 cup Progresso™ panko crispy bread crumbs
1/4 cup slivered almonds

Steps:

  • Heat oven to 350°F. Cook and drain pasta as directed on package, using minimum cook time. In ungreased 1 1/2-quart casserole, stir together soup, milk, tuna, mushrooms and cooked pasta.
  • Cover; bake 20 minutes. Remove casserole from oven. Cut up large pieces of broccoli; gently stir broccoli into tuna mixture. In small bowl, mix butter, bread crumbs and almonds; sprinkle over casserole. Bake about 30 minutes longer or until bubbly around edges.

Nutrition Facts : Calories 370, Carbohydrate 42 g, Cholesterol 25 mg, Fat 1, Fiber 5 g, Protein 23 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 4 g, TransFat 0 g

Tips:

  • For a crispier crust, use panko breadcrumbs instead of regular breadcrumbs.
  • If you don't have any bread crumbs, you can make your own by toasting and then grinding stale bread or crackers.
  • To make the squares even more flavorful, add in some chopped onions, celery, or carrots.
  • If you don't have any Worcestershire sauce, you can substitute soy sauce or tamari.
  • If you're using fresh broccoli, be sure to blanch it before adding it to the casserole.
  • To save time, you can use a pre-made white sauce instead of making your own.

Conclusion:

Broccoli tuna squares are a delicious and easy-to-make dish that is perfect for a quick weeknight meal. They're also a great way to use up leftover broccoli and tuna. With a few simple ingredients, you can have a tasty and satisfying meal that the whole family will enjoy.

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