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Tuna Noodle Casserole

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    Nutrition Info . . .

    NutrientsLipids, Carbohydrates, Cellulose
    VitaminsB1, B6, B9, D
    MineralsCalcium, Potassium, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 8 ounces uncooked linguine

    2. 1 cup Green Giant® SELECT® frozen broccoli florets

    3. 1 package leek soup mix (1.8 ounces)

    4. 1 1/2 cups milk

    5. Dash pepper

    6. 1 can albacore tuna, drained (5 ounces)

    7. 2 tablespoons chopped drained roasted red bell peppers (from 7-ounce jar)

    8. 1 tablespoon butter or margarine, melted

    9. 1/4 cup Progresso® plain bread crumbs

    Instructions Jump to Ingredients ↑

    1. Heat oven to 350 degrees 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.

    2. Meanwhile, in 1-quart saucepan, mix soup mix and milk. Heat to boiling over medium heat, stirring constantly. Stir in pepper.

    3. 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.

    4. Bake uncovered 20 to 25 minutes or until top is golden brown.

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