Tuna & Broccoli Casserole
PREP 15 MIN•COOK 35 MIN
Ready for some comfort food on a budget? You'll find almost every ingredient for our Tuna & Broccoli Casserole (or Mornay) sitting in the pantry. If you're out of broccoli, swap for any green or frozen veg (e.g. peas, corn.)
EF
GF
NF
Number of servings
2
70g fusilli pasta, dried (or gluten free)
300g broccoli cut into small florets
1 tsp olive oil
1 1⁄2 tbs cornstarch
1 tsp onion powder
1⁄4 tsp garlic powder
1 cup (250ml) vegetable stock
1⁄2 cup (125ml) milk, reduced fat (or dairy-free alternative)
130g drained canned tuna in springwater flaked
salt & pepper, to taste
1⁄4 cup (30g) mozzarella grated
2 tbs panko breadcrumbs (or gluten-free if required)
6 sprigs of fresh thyme leaves stripped (optional)
Preheat oven to 390°F/fan-forced 360°F.
Cook pasta in a large saucepan of salted boiling water for half the recommended cooking time.
Add broccoli to the saucepan of pasta and cook for a further 2 minutes. Drain and set aside.
In a small bowl, combine cornstarch with onion and garlic powder. Stir through sufficient stock to form a smooth paste.
Heat a medium sized non-stick saucepan and heat oil for a minute over low heat. Add cornstarch slurry and saute, stirring for 3-5 minutes, or until thickened.
Gradually add remaining stock and milk and cook, stirring continuously, until thickened.
Gently stir sauce through tuna, pasta and broccoli and adjust seasoning.
Transfer to an 8 inch baking dish and scatter over mozzarella and breadcrumbs.
Bake casserole for 15 minutes or until golden. Scatter over thyme leaves (if using) to serve.
Energy (kJ)
1764 kJ / 421 cals
Protein
35 g
Fat
9.8 g
Sat. Fat
4 g
Carbs
43.2 g
Sugar
4.4 g
Fiber
7.9 g
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