Satisfy hearty appetites with a tuna casserole with a few extras like broccoli and roasted red bell pepper.
oz uncooked linguine
cup Green Giant™ SELECT® frozen broccoli florets
package (1.8 oz) leek soup mix
can (5 oz) albacore tuna, drained
tablespoons chopped drained roasted red bell peppers (from 7-oz jar)
tablespoon butter or margarine, melted
cup Progresso™ plain bread crumbs
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.
Meanwhile, in 1-quart saucepan, mix soup mix and milk. Heat to boiling over medium heat, stirring constantly. Stir in pepper.
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.
Bake uncovered 20 to 25 minutes or until top is golden brown.
If you don't have any roasted red bell peppers on hand, use drained sliced pimientos instead.
This casserole is also delicious made with regular water-packed tuna instead of the slightly more expensive albacore tuna.
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: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;
*Percent Daily Values are based on a 2,000 calorie diet.