Tuna Noodle Casserole
Satisfy hearty appetites with a tuna casserole with a few extras like broccoli and roasted red bell pepper.
Recipe from Betty Crocker
8 ounces uncooked linguine
1 cup Green Giant® SELECT® frozen broccoli florets
1 package leek soup mix (1.8 ounces)
1 1/2 cups milk
1 can albacore tuna, drained (5 ounces)
2 tablespoons chopped drained roasted red bell peppers (from 7-ounce jar)
1 tablespoon butter or margarine, melted
1/4 cup Progresso® plain bread crumbs
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.
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.
Per Serving: cal. (kcal) 410, Fat, total (g) 7, chol. (mg) 25, sat. fat (g) 4, carb. (g) 65, fiber (g) 5, sugar (g) 11, pro. (g) 23, vit. A (IU) 972, vit. C (mg) 15, sodium (mg) 1570, calcium (mg) 151, iron (mg) 4, Starch () 3, Other Carb () 1, Very Lean Meat () 2, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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