Greek Tuna Broccoli Bake

This tuna casserole blends the delicious flavours of the Mediterranean with fresh veggies & herbs and brown rice.

Products you'll need:

CAMPBELL’S® Condensed Low Fat Cream of Mushroom Soup

CAMPBELL’S® Condensed Low Fat Cream of Mushroom Soup

An iconic Canadian classic and the perfect cooking ingredient for Simple To Make, Easy To Love meal solutions:
•A delicious blend of fresh mushrooms and real cream make it delicious
•Low in fat
•Rich in Vitamin D
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  • 1 can CAMPBELL’S® Condensed Low Fat Cream of Mushroom Soup
  • 2 cans tuna, low-sodium, packed in water, undrained, flaked
  • 1 cup (250 mL) low fat (1%) milk
  • 3/4 cup (185 mL) wholegrain brown rice
  • 1/2 cup (125 mL) chopped celery
  • 1/2 cup (125 mL) chopped red onion
  • 1 tbsp (15 mL) lemon juice
  • 1 tbsp (15 mL) chopped fresh oregano leaves
  • 1 1/2 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.
  3. Bake at 400°F (200°C) for 30 minutes. Remove cover,broil until golden – about 5 minutes. Let stand 5 minutes before serving.

Recipe tips

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.

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    January 19, 2015

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    May 5, 2014

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    August 13, 2009

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Amount Per Serving
Calories 330
Fat 7 g
Sodium 700 mg
Carbohydrate 42 g
Dietary Fibre 4 g
Protein 27 g
Calcium 20 %DV
  • One serving of vegetables
  • Source of calcium
  • Source of fibre
  • Excellent source of protein

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