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Tuna Noodle Casserole
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Prep Time:
25 minutes
Total Time:
50 minutes
Elevate tuna casserole with broccoli, roasted red bell pepper, and buttery breadcrumbs for a satisfying meal.
Ingredients:
  • 8 oz uncooked linguine
  • 1 cup 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
Instructions:
  • Preheat oven to 350°F. Grease an 8-inch square (2-quart) glass baking dish with cooking spray. Follow package instructions to cook and drain linguine, adding broccoli for the last 2 minutes of cooking.
  • In a 1-quart saucepan, combine soup mix and milk, then bring to a gentle boil over medium heat, stirring continuously. Mix in pepper.
  • Combine linguine, broccoli, tuna, and roasted peppers with the soup mixture, gently stirring to ensure everything is well-mixed. Transfer the mixture to a baking dish. In a separate small bowl, mix butter with bread crumbs, then sprinkle over the linguine mixture.
  • Bake until the top is beautifully golden brown, for about 20-25 minutes.

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