Tuna Noodle Casserole

 

8

oz uncooked linguine

1

cup Green Giant® SELECT® 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

• 1 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, adding broccoli for last 2 minutes of cook time.
• 2 Meanwhile, in 1-quart saucepan, mix soup mix and milk. Heat to boiling over medium heat, stirring constantly. Stir in pepper.
• 3 Add linguine, broccoli, tuna and roasted peppers to soup mixture; stir gently to mix well. Spoon into baking dish. In small bowl, mix butter and bread crumbs; sprinkle over linguine mixture.
• 4 Bake uncovered 20 to 25 minutes or until top is golden brown.