16 oz uncooked egg noodles
2 cup frozen broccoli florets/1 head of fresh brocoli
1 package (1.8 oz) lipton soup mix
3 cups milk
2 can (6 oz ea) albacore tuna, drained
2 tablespoons chopped drained roasted red bell peppers (from 7-oz jar)
2 tablespoon butter or margarine, melted
1/2 cup Progresso® plain bread crumbs
1. Heat oven to 350°F. Spray 8-inch square (4-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.
* Tara Notes:
I used 1 box (1pound) Penne Pasta, 3 cans of tuna, creamed corn and made my sauce more like an alfredo sauce.
I also skipped the bread crumbs and used slices of Tillamook cheddar cheese and freshly grated parmesan cheese for the top. I also skipped the roasted peppers.