Tuna Noodle Casserolle

By Hollywood

Ingredients

• 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
• Dash pepper
• 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

Details

Servings 4

Preparation

Step 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.