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Saturday, March 10 2012

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

Tuna Noodle Casserole
Recipe from Betty Crocker
Servings: 4 servings
Prep Time: 25 mins
Total Time: 50 mins

  • 8 ounces uncooked linguine
  • 1 cup Green Giant® SELECT® frozen broccoli florets
  • 1 package leek soup mix (1.8 ounces)
  • 1 1/2 cups milk
  • Dash pepper
  • 1 can albacore tuna, drained (5 ounces)
  • 2 tablespoons chopped drained roasted red bell peppers (from 7-ounce jar)
  • 1 tablespoon butter or margarine, melted
  • 1/4 cup Progresso® plain bread crumbs

Heat oven to 350 degrees 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.

Nutrition information
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. Daily Values: Vitamin A 20%; Vitamin C 25%; Calcium 15%; Iron 20%. Exchanges: 3 Starch; 1 Other Carbohydrate; 0 Vegetable; 2 Very Lean Meat; 1 Fat. Carbohydrate Choices: 4. Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 11:42 am   |  Permalink   |  0 Comments  |  Email

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