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Prepare: Preheat oven to 375 F. Cut any broccoli florets larger than 2 inches into smaller pieces, and add all broccoli to large microwave-safe bowl. Cover and microwave until tender, about 5 minutes, then drain and steam out on paper towels. Drain can of tuna, then pat surface dry with paper towels. Flake tuna with fork until there are no large chunks.
Assemble Casserole: Directly in 8x8 inch baking dish (Note 5), add broccoli, tuna, peas, ranch dressing, and half of cheddar cheese, carefully stirring together until well-mixed. Evenly top with remaining cheddar cheese, then sprinkle with parmesan cheese.
Bake & Cool: Bake at 375 F until heated through and starting to brown on top, about 25 minutes. Let rest for about 5 minutes until bubbling subsides before cutting. Serve (Note 6).