Tuna Noodle Casserole
Satisfy hearty appetites with a tuna casserole with a few extras like broccoli and roasted red bell pepper.
8 oz uncooked linguine
1 cup Green Giant® SELECT® frozen broccoli florets
1 package (1.8 oz) leek soup mix
1 1/2 cups milk
1 can (5 oz) albacore tuna, drained
2 tablespoons chopped drained roasted red bell peppers (from 7-oz jar)
1 tablespoon butter or margarine, melted
1/4 cup Progresso® plain bread crumbs
- Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cook and drain linguine as directed on package, adding broccoli for last 2 minutes of cook time.
- Meanwhile, in 1-quart saucepan, mix soup mix and milk. Heat to boiling over medium heat, stirring constantly. Stir in pepper.
- Add linguine, broccoli, tuna and roasted peppers to soup mixture; stir gently to mix well. Spoon into baking dish. In small bowl, mix butter and bread crumbs; sprinkle over linguine mixture.
- Bake uncovered 20 to 25 minutes or until top is golden brown.
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
If you don't have any roasted red bell peppers on hand, use drained sliced pimientos instead.
This casserole is also delicious made with regular water-packed tuna instead of the slightly more expensive albacore tuna.
on May. 8, 2011 at 11:14 PM