Tuna Noodle Casserole

Name: Tuna Noodle Casserole
Prep time: 25 min
Total time: 50 min
Ingredients: 8 oz uncooked linguine; 1 cup frozen broccoli florets; 1 package (1.8 oz) leek soup mix; 1 1/2 cups milk; Dash pepper; 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

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Prep Time: 25 minutes

Total: 50 minutes

Servings: 4

Author : Betty Crocker Kitchens

tuna noodle casserole

Ingredients

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8 oz uncooked linguine1 cup frozen broccoli florets1 package (1.8 oz) leek soup mix1 1/2 cups milkDash pepper1 can (5 oz) albacore tuna, drained2 tablespoons chopped drained roasted red bell peppers (from 7-oz jar)1 tablespoon butter or margarine, melted1/4 cup Progresso™ plain bread crumbs

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Instructions

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Step 1

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.

Step 2

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

Step 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.

Step 4

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