This is not your mother's tuna casserole. This updated Greek Tuna Broccoli Casserole will be a healthy hit.
1 can (284 mL) CAMPBELL'S® Condensed Low Fat Cream of Mushroom Soup
2 cans (170 g each) tuna, low-sodium, packed in water, undrained, flaked
1 cup (250 mL) 1% milk
3/4 cup (175 mL) wholegrain brown rice
1/2 cup (125 mL) each, chopped celery and red onion
1 tbsp (15 mL) lemon juice
1 tbsp (15 mL) chopped fresh oregano
1½ cups (375 mL) small broccoli florets
1 cup (250 mL) cherry tomatoes, quartered
1/2 cup (125 mL) crumbled light Feta cheese
Cracked black pepper
1. Mix soup, tuna, milk, rice, celery, onion, lemon juice and oregano in shallow 2 qt (2 L) baking dish. Gently stir in broccoli and tomatoes.
2. Sprinkle with Feta cheese and cracked black pepper. Cover. Bake at 400°F (200°C) for 30 minutes.
3. Remove cover, broil until golden – about 5 minutes.
4. Let stand 5 minutes before serving.
Recipe Tip Fresh herbs give unique flavour notes! Less salt is usually needed to balance flavours when herbs are used and, in this dish, aromatic oregano balances the healthy choice of low-sodium canned tuna.
Source: Cook with Campbells