Tuna Noodle Casserole

By melanieroe

Prep: 25 min.
Total: 50 min.
Makes: 4 servings

Nutrition Information:

Nutrition Information:
1 Serving (1 Serving)

* Calories 410
o (Calories from Fat 60),

* Total Fat 7g
o (Saturated Fat 3 1/2g,
o Trans Fat 0g),
* Cholesterol 25mg;
* Sodium 1570mg;
* Total Carbohydrate 65g
o (Dietary Fiber 5g,
o Sugars 11g),
* Protein 23g;

Percent Daily Value*:

* Calcium ;

Exchanges:

* 3 Starch;
* 0 Fruit;
* 1 Other Carbohydrate;
* 0 Skim Milk;
* 0 Low-Fat Milk;
* 0 Milk;
* 0 Vegetable;
* 2 Very Lean Meat;
* 0 Lean Meat;
* 0 High-Fat Meat;
* 1 Fat;

Carbohydrate Choices:

* 4;

*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• 8 oz uncooked linguine
• 1 cup Green Giant® SELECT® 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

Details

Servings 4
Adapted from bettycrocker.com

Preparation

Step 1

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.
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.


Substitution
If you don't have any roasted red bell peppers on hand, use drained sliced pimientos instead.
Substitution
This casserole is also delicious made with regular water-packed tuna instead of the slightly more expensive albacore tuna.