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Prep 25min
Total50min
Servings4
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Ingredients
8
oz uncooked linguine
1
cup 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
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Steps
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.
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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.
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