FLORENTINE TUNA TETRAZZINI

Florentine Tuna Tetrazzini image

Enjoy this delicious tuna tetrazzini made with pasta, Progresso® bread crumbs and spinach - a delicious Italian dinner.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h5m

Yield 4

Number Of Ingredients 9

Ingredients

1 package (9 oz) refrigerated linguine, cut into thirds
1 can (10 3/4 oz) condensed cream of celery soup
1 box (10 oz) frozen creamed spinach, thawed
3/4 cup milk
2 cans (6 oz each) albacore tuna in water, drained, flaked
1/4 cup sliced drained roasted red bell peppers (from a jar)
1/4 cup Progresso™ Italian style bread crumbs
2 tablespoons grated Parmesan cheese
1 tablespoon butter or margarine, melted

Steps:

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, using minimum cook time.
Return cooked pasta to saucepan; stir in soup, spinach and milk. Stir in tuna, roasted peppers and linguine. Spoon pasta mixture into baking dish. In small bowl, mix bread crumbs, cheese and melted butter; sprinkle over tuna mixture.
Bake uncovered 40 to 45 minutes or until bubbly around edges and top is golden brown. Let stand 5 minutes before serving.

Nutrition Facts : Calories 540, Carbohydrate 69 g, Cholesterol 45 mg, Fiber 5 g, Protein 37 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1220 mg, Sugar 8 g, TransFat 1 g