TUNA NOODLE CASSEROLE

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Tuna Noodle Casserole image

Satisfy hearty appetites with a tuna casserole that has a few tasty extras like broccoli, roasted red bell pepper and a sprinkling of buttery Progresso™ breadcrumbs.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 9

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

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, 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.

Nutrition Facts : Calories 410, Carbohydrate 65 g, Cholesterol 25 mg, Fat 1, Fiber 5 g, Protein 23 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1570 mg, Sugar 11 g, TransFat 0 g

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