Make this tuna broccoli alfredo casserole for dinner tonight - it's easy to assemble and low-carb. Tuna and fresh chopped broccoli are coated in a homemade alfredo sauce and topped with shredded mozzarella cheese.
15ouncescanned white chunk albacore tuna in waterdrained
4cupschopped broccoli florets
1cupshredded mozzarella cheese
Preheat oven to 350 degrees. Lightly grease an 8x8 square baking dish (or other 2 quart dish) and set aside.
In a sauté pan over medium heat, add butter. Once melted and bubbling, add minced garlic and cook for 1 minute. Add heavy cream, Italian seasoning, salt, and pepper. Stir and cook for 2-3 minutes, or until sauce has thickened slightly.
Add parmesan cheese and stir until melted. Remove from heat and stir in drained tuna and broccoli florets. Pour into prepared baking dish and spread into an even layer. Top with shredded mozzarella cheese.
Bake, uncovered, for 25 minutes, or until hot and bubbling throughout. Remove from oven and allow to set for 5 minutes before serving.
To prevent a watery casserole - drain your canned tuna very well. If rinsing your broccoli, pat dry before adding to casserole.
Use freshly grated parmesan cheese only - pre-shredded cheeses are coated in anti-clumping powders. When melted, these powders will make your sauce grainy.
Alfredo sauce will separate if reheated - this dish does not do well as a leftover.
15 ounces of canned tuna = 12 ounces of canned tuna after draining