Tuna-Broccoli Casserole

 

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) Green Giant® sliced mushrooms, drained

1

bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen broccoli cuts, thawed

1

tablespoon butter or margarine, melted

1/4

cup Progresso® panko crispy bread crumbs

1/4

cup slivered almonds

• 1 Heat oven to 350°F. Cook and drain pasta as directed on package, using minimum cook time. In ungreased 1 1/2-quart casserole, stir together soup, milk, tuna, mushrooms and cooked pasta.
• 2 Cover; bake 20 minutes. Remove casserole from oven. Cut up large pieces of broccoli; gently stir broccoli into tuna mixture. In small bowl, mix butter, bread crumbs and almonds; sprinkle over casserole. Bake about 30 minutes longer or until bubbly around edges.