Enjoy dinner tonight with this hearty tuna, veggies and pasta casserole baked with Green Giant® vegetables.
cups uncooked penne pasta (4 oz)
can (10 3/4 oz) condensed cream of mushroom soup
pouch (7.06 oz) chunk albacore (white) or light tuna in water, drained
jar (4.5 oz) Green Giant™ sliced mushrooms, drained
bag (12 oz) Green Giant™ Steamers™ frozen broccoli cuts, thawed
tablespoon butter or margarine, melted
cup Progresso™ panko crispy bread crumbs
cup slivered almonds
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.
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.
Panko bread crumbs are a flaky variety from Japanese cuisine that provide a light, crisp topping. For a more flavorful topping, try toasting the almonds in melted butter over medium-low heat, then stirring in the bread crumbs before sprinkling over the tuna-broccoli mixture.
Green Giant® Valley Fresh Steamers™ frozen sweet peas can be substituted for the broccoli.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 3 1/2g,
- 3 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.