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Creamy Tuna-Topped Broccoli

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The creamy tuna topped broccoli is a cooked broccoli and tuna preparation made with canned tuna. Made along with celery and onions, the creamy tuna topped broccoli is prepared with milk and has a mild and savory taste to it.
  Broccoli 8 Ounce (One Bunch)
  Butter/Margarine 4 Tablespoon
  Chopped celery 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Flour 2 Tablespoon
  Milk 1 1⁄2 Cup (24 tbs)
  Worcestershire sauce 1 Teaspoon
  Processed american cheese 1⁄2 Cup (8 tbs), shredded
  Canned tuna 14 Ounce, drained and flaked (Two 7 Ounce Can)

Wash broccoli; remove large leaves and tough part of stalks.
Cut stalks lengthwise into quarters.
Place in large saucepan with 1-inch boiling, salted water; cover.
Cook 10 to 12 minutes, until crisp-tender; drain well.
Reserve cooking water.
Melt butter in large saucepan over medium heat; saute celery and onion until soft.
Stir in flour; blend well.
Combine reserved cooking water and milk; gradually stir into saucepan.
Cook, stirring, until mixture is slightly thickened and comes to boiling.
Add Worcestershire sauce and cheese; stir until cheese is melted.
Stir in tuna; heat through

Recipe Summary

Main Dish

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Creamy Tuna-Topped Broccoli Recipe