Creamy Tuna-Topped Broccoli Recipe

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.


Health IndexAverageCuisine
CourseMain Ingredient


 Broccoli8 Ounce (One Bunch)
 Butter/Margarine4 Tablespoon
 Chopped celery1⁄2 Cup (8 tbs)
 Chopped onion1⁄2 Cup (8 tbs)
 Flour2 Tablespoon
 Milk1 1⁄2 Cup (24 tbs)
 Worcestershire sauce1 Teaspoon
 Processed american cheese1⁄2 Cup (8 tbs), shredded
 Canned tuna14 Ounce, drained and flaked (Two 7 Ounce Can)

Nutrition Facts

Serving size: Complete recipe

Calories 1923 Calories from Fat 1049

% Daily Value*

Total Fat 118 g181.2%

Saturated Fat 58.5 g292.6%

Trans Fat 0 g

Cholesterol 385.4 mg

Sodium 3052 mg127.2%

Total Carbohydrates 72 g24.1%

Dietary Fiber 9 g36.1%

Sugars 26.8 g

Protein 150 g299.8%

Vitamin A 76.8% Vitamin C 351.2%

Calcium 60.8% Iron 51.3%

*Based on a 2000 Calorie diet


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