- 4
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Ingredients
- 8 8
- oz uncooked linguine
- 1 1
- cup Green Giant® SELECT® frozen broccoli florets
- 1 1
- package (1.8 oz) leek soup mix
- 1 1/2 1 1/2
- cups milk
- Dash pepper
- 1 1
- can (5 oz) albacore tuna, drained
- 2 2
- tablespoons chopped drained roasted red bell peppers (from 7-oz jar)
- 1 1
- tablespoon butter or margarine, melted
- 1/4 1/4
- cup Progresso® plain bread crumbs
Preparation
Step 1
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.
Makes
4 servings