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Tuna-Broccoli Casserole
Tuna-Broccoli Casserole
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Prep Time:
20 minutes
Total Time:
1 hour 10 minutes
Indulge in a savory tuna and vegetable pasta casserole for a satisfying meal.
Ingredients:
  • 1 1/3 cups uncooked penne pasta (4 oz)
  • 1 can (10 3/4 oz) condensed cream of mushroom soup
  • 1/4 cup milk
  • 1 pouch (7.06 oz) chunk albacore (white) or light tuna in water, drained
  • 1 jar (4.5 oz) sliced mushrooms, drained
  • 1 bag (12 oz) frozen broccoli cuts, thawed
  • 1 tablespoon butter or margarine, melted
  • 1/4 cup Progresso™ panko crispy bread crumbs
  • 1/4 cup slivered almonds
Instructions:
  • 1. Preheat oven to 350°F. 2. Cook pasta according to package instructions for minimum cook time. Drain. 3. In an ungreased 1 1/2-quart casserole dish, combine soup, milk, tuna, mushrooms, and cooked pasta.
  • 1. Cover and bake for 20 minutes until tender. Remove from oven. 2. Cut up large pieces of broccoli, then gently fold into the tuna mixture. 3. In a small bowl, combine butter, breadcrumbs, and almonds; then sprinkle over the casserole. 4. Bake for an additional 30 minutes until bubbly around the edges.

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