Tuna Broccoli Casserole

Mom made many casseroles when I was a kid, especially casseroles that simply mixed everything together in a pan and baked in the oven. And a casserole using tuna like this one was a common recipe for meatless Fridays of Lent. Unlike many casseroles, this casserole does not use noodles and its use of eggs makes it almost quiche-like.

This recipe uses many ingredients that you might regularly have in your kitchen. The recipe also offers a few options for the vegetable to use, including broccoli, peas, or green beans. I used frozen broccoli but I am sure the other vegetable options would be good. Instead of shredded mozzarella cheese, I used grated parmesan cheese just because it was what I had. This casserole is easy to put together and quite tasty.

Tuna Broccoli Casserole 

• 2 eggs, beaten
• 1/2 cup milk
• 1 (6 1/2 oz.) can tuna, drained
• 1 cup small curd cottage cheese
• 1 package (10 oz.) frozen broccoli
• 1/4 cup chopped onion
• 1/4 tsp. salt
• 1/2 cup shredded mozzarella

Combine the eggs and milk. Add flaked tuna, cottage cheese, broccoli, onion, and salt. Turn into a greased pie pan. Bake at 350 for 35 minutes. Sprinkle cheese on top and bake 10 more minutes. Allow to cool. Enjoy!