Florentine Tuna Tetrazzini

Enjoy this delicious tuna tetrazzini made with pasta, Progresso® bread crumbs and spinach – a delicious Italian dinner. MORE+ LESS-

By Betty Crocker Kitchens

October 20, 2016

package (9 oz) refrigerated linguine, cut into thirds

can (10 3/4 oz) condensed cream of celery soup

box (10 oz) frozen creamed spinach, thawed

3/4

cup milk

cans (6 oz each) albacore tuna in water, drained, flaked

1/4

cup sliced drained roasted red bell peppers (from a jar)

1/4

cup Progresso™ Italian style bread crumbs

tablespoons grated Parmesan cheese

tablespoon butter or margarine, melted

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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, using minimum cook time.
2

Return cooked pasta to saucepan; stir in soup, spinach and milk. Stir in tuna, roasted peppers and linguine. Spoon pasta mixture into baking dish. In small bowl, mix bread crumbs, cheese and melted butter; sprinkle over tuna mixture.
3

Bake uncovered 40 to 45 minutes or until bubbly around edges and top is golden brown. Let stand 5 minutes before serving.