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Florentine Tuna Tetrazzini
package (9 oz) refrigerated linguine, cut into thirds
can (10 3/4 oz) condensed cream of celery soup
box (10 oz) frozen creamed spinach, thawed
cans (6 oz each) albacore tuna in water, drained, flaked
cup sliced drained roasted red bell peppers (from a jar)
cup Progresso™ Italian style bread crumbs
tablespoons grated Parmesan cheese
tablespoon butter or margarine, melted
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, using minimum cook time.
Return cooked pasta to saucepan; stir in soup, spinach and milk. Stir in tuna, roasted peppers and linguine. Spoon pasta mixture into baking dish. In small bowl, mix bread crumbs, cheese and melted butter; sprinkle over tuna mixture.
Bake uncovered 40 to 45 minutes or until bubbly around edges and top is golden brown. Let stand 5 minutes before serving.
Diced pimientos make a good substitution for the roasted red bell peppers.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
4 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 3 1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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