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Broccoli Tuna Bake

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
  • Total Time
    Prep: 10 min. Bake: 30 min.
  • Makes
    4-6 servings

Ingredients

  • 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

Directions

  • 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
1 cup: 225 calories, 8g fat (4g saturated fat), 40mg cholesterol, 674mg sodium, 18g carbohydrate (2g sugars, 2g fiber), 19g protein.

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