Tuna Noodle Casserole

Tuna Noodle Casserole

Satisfy hearty appetites with a tuna casserole with a few extras like broccoli and roasted red bell pepper.

Prep Time

25

Minutes

Total Time

50

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
If you don't have any roasted red bell peppers on hand, use drained sliced pimientos instead.
Substitution
This casserole is also delicious made with regular water-packed tuna instead of the slightly more expensive albacore tuna.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 410
    • (Calories from Fat 60),
  • Total Fat 7g
    • (Saturated Fat 3 1/2g,
    • Trans Fat 0g),
  • Cholesterol 25mg;
  • Sodium 1570mg;
  • Total Carbohydrate 65g
    • (Dietary Fiber 5g,
    • Sugars 11g),
  • Protein 23g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.