Tuna Noodle Casserole
Recipe from Betty Crocker

Satisfy hearty appetites with a tuna casserole with a few extras like broccoli and roasted red bell pepper.


Tuna Noodle Casserole

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Servings: 4 servings
Prep Time: 25 mins
Total Time: 50 mins
Related Categories: Casseroles, Tuna Casserole, Tuna Casseroles, Tuna Noodle Casserole

 
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Ingredients
  • 8  ounces
    uncooked linguine
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  • 1  cup
    Green Giant® SELECT® frozen broccoli florets
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  • 1  package
    leek soup mix (1.8 ounces)
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  • 1 1/2  cups
    milk
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  •  
    Dash pepper
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  • 1  can
    albacore tuna, drained (5 ounces)
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  • 2  tablespoons
    chopped drained roasted red bell peppers (from 7-ounce jar)
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  • 1  tablespoon
    butter or margarine, melted
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  • 1/4  cup
    Progresso® plain bread crumbs
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Directions
1.
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.
2.
Meanwhile, in 1-quart saucepan, mix soup mix and milk. Heat to boiling over medium heat, stirring constantly. Stir in pepper.
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.
4.
Bake uncovered 20 to 25 minutes or until top is golden brown.
Nutrition information
Per serving: Calories 410 (Calories from Fat 60); Total Fat 7g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 25mg; Sodium 1570mg; Total Carbohydrate 65g (Dietary Fiber 5g, Sugars 11g); Protein 23g. Daily Values: Vitamin A 20%; Vitamin C 25%; Calcium 15%; Iron 20%. Exchanges: 3 Starch; 1 Other Carbohydrate; 0 Vegetable; 2 Very Lean Meat; 1 Fat. Carbohydrate Choices: 4. Percent Daily Values are based on a 2,000 calorie diet
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