Tuna Broccoli Bake

This casserole recipe makes a delicious meal. Instead of using a can of creamed soup, the recipe uses a French white sauce made from scratch as a base. Although making the white sauce uses up another pan, it is easy to make, so give this recipe a try. The fresh sauce serves as a good base for this casserole. The recipe makes a small casserole, but could easily be increased to make a larger casserole to feed more. Also, Mom's recipe indicates that it can be frozen before baking, making it a good make-ahead meal.

One ingredient in the recipe is just listed as savory. My best guess is that it is McCormick savory seasoning, which contains a number of ingredients including basil and paprika. Rather than recreate the seasoning, I used parsley. But you can use any seasoning of your choice.

Tuna Broccoli Bake 

• 1/2 cup chopped onion
• 3 Tbsp. butter
• 3 Tbsp. flour
• 2 cups milk
• 1/2 tsp. salt
• 1/2 tsp. savory 
• 1/8 tsp. pepper
• 1 cup shredded Swiss 
• 2 cans tuna, drained
• 1 package (10 oz.) frozen chopped broccoli, thawed

Cook butter, stirring often. Blend in the flour. Stir in milk, salt, savory, and pepper. Cook and stir over medium heat until mix thickens and boils. Combine sauce with the remaining ingredients. Turn into a casserole. Bake at 350 for 30 minutes. Enjoy!