Tuna & Broccoli Casserole #Tuna #& #Broccoli #Casserole

Tuna & Broccoli Casserole

Not your classic tuna noodle casserole -- this is a healthy and easy tuna casserole recipe with broccoli, cheddar cheese, and ranch dressing. Only six ingredients, low carb, and keto friendly.

 #Tuna #& #Broccoli #Casserole

Ingredients

• 5 oz wt. canned water-packed solid albacore tuna
• 12 oz wt. small broccoli florets (I save prep time by buying a bag of ready-to-use fresh broccoli florets, and cut some of the larger florets into smaller pieces)
• 1 3/4 cup shredded cheddar cheese (6 oz wt.)
• 1 cup frozen green peas
• 1 cup ranch dressing (store-bought or try this fantastic homemade one)
• 1/4 cup finely grated parmesan cheese

Instructions

1. Preheat the oven to 375 F. Prepare an 8x8 inch baking dish.
2. Cut any broccoli florets larger than 2 inches into smaller florets. Cover and microwave the broccoli until tender, about 5 minutes. Let it drain and steam out on paper towels.
3. Drain the can of tuna. Pat dry with paper towels. Flake the tuna with a fork so there are no large chunks.
4. Directly in the baking dish: add broccoli, tuna, peas, ranch dressing, and half of the cheddar cheese. Carefully stir until well-mixed.
5. Evenly top with remaining cheddar cheese. Sprinkle parmesan cheese on top.
6. Bake at 375 F until heated through and starting to brown on top, about 25 minutes. Let it rest for 5 minutes until the bubbling subsides before cutting into it.

Original Recipe Article from savorytooth.com

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