Not-Your-Mother's Tuna Pot Pie

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  • 25 min prep time
  • 50 min total time
  • 13 ingredients
  • 5 servings

Ingredients

1
cup uncooked ditalini (short tubes) pasta
4
slices bacon
1
large onion, chopped (about 1 cup)
1
teaspoon dried thyme leaves
2
tablespoons all-purpose flour
1
cup Progresso™ chicken broth (from 32-oz carton)
2/3
cup milk
2
cups frozen crinkle-cut carrots, thawed, well drained
1
can (12 oz) solid white tuna in water, drained, flaked
1
can (7 oz) Green Giant™ Niblets® whole kernel corn, drained
2
tablespoons Dijon mustard
2
slices white bread
2
tablespoons butter or margarine, melted

Directions

  1. 1 Heat oven to 375°F. Cook pasta as directed on package, using minimum cook time; drain. In 12-inch nonstick skillet, cook bacon over medium-high heat until crisp. Reserving drippings in skillet, remove bacon to drain on paper towels. Crumble bacon; set aside.
  2. 2 Add onion and thyme to drippings; cook over medium-high heat, stirring occasionally, until onion is golden brown. Stir in flour; cook 1 minute, stirring constantly. Stir in broth and milk; heat to boiling. Boil, stirring constantly, until thickened. Stir in carrots, tuna, corn, pasta and mustard; heat to boiling. Fold in bacon. Spoon into ungreased 2-quart casserole.
  3. 3 In food processor, place bread. Cover; process with on-and-off pulses several times to make bread crumbs. In small bowl, mix bread crumbs and butter. Sprinkle over tuna mixture.
  4. 4 Bake uncovered 20 to 25 minutes or until mixture is bubbly and topping is golden brown.

Notes

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Nutrition Information

Recipe Step Photos

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