NOT-YOUR-MOTHER'S TUNA CASSEROLE

Not-Your-Mother's Tuna Casserole image

Mom's old-fashioned tuna casserole gets a redo. Make it for dinner tonight!

Provided by Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 5

Number Of Ingredients 13

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Ingredients

1 cup uncooked ditalini (short tubes) pasta
4 slices bacon
1 large onion, chopped (about 1 cup)
1 teaspoon dried thyme leaves
2 tablespoons all-purpose flour
1 cup Progresso™ chicken broth (from 32-oz carton)
2/3 cup milk
2 cups frozen crinkle-cut carrots, thawed, well drained
1 can (12 oz) solid white tuna in water, drained, flaked
1 can (7 oz) whole kernel corn, drained
2 tablespoons Dijon mustard
2 slices white bread
2 tablespoons butter or margarine, melted

Steps:

Heat oven to 375°F. Cook pasta as directed on package, using minimum cook time; drain. In 12-inch nonstick skillet, cook bacon over medium-high heat until crisp. Reserving drippings in skillet, remove bacon to drain on paper towels. Crumble bacon; set aside.
Add onion and thyme to drippings; cook over medium-high heat, stirring occasionally, until onion is golden brown. Stir in flour; cook 1 minute, stirring constantly. Stir in broth and milk; heat to boiling. Boil, stirring constantly, until thickened. Stir in carrots, tuna, corn, pasta and mustard; heat to boiling. Fold in bacon. Spoon into ungreased 2-quart casserole.
In food processor, place bread. Cover; process with on-and-off pulses several times to make bread crumbs. In small bowl, mix bread crumbs and butter. Sprinkle over tuna mixture.
Bake uncovered 20 to 25 minutes or until mixture is bubbly and topping is golden brown.

Nutrition Facts : Calories 380, Carbohydrate 43 g, Cholesterol 40 mg, Fat 1/2, Fiber 4 g, Protein 27 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 940 mg, Sugar 7 g, TransFat 0 g