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Prep 30min
Total60min
Ingredients7
Servings6
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Ingredients
3
cups uncooked penne pasta (about 8 oz)
1
box (7 oz) frozen antioxidant blend vegetables
1
can (12 oz) solid white albacore tuna in water, drained
1 1/2
cups shredded Italian cheese blend (6 oz)
1
jar (15 oz) roasted garlic Alfredo pasta sauce
1/2
cup milk
1/4
cup Progresso™ Italian style panko crispy 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 pasta as directed on package. Meanwhile, microwave vegetables as directed on package.
2
In large bowl, mix cooked pasta, vegetables, tuna, cheese blend, pasta sauce and milk; mix well.
3
Spoon mixture into baking dish. Top with bread crumbs. Bake 25 to 30 minutes or until heated through.
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Canned chicken is a nice substitute for canned tuna in this tuna noodle casserole recipe.
For better browning while your tuna and noodle casserole bakes, mix the bread crumbs with 1 1/2 teaspoons olive oil.
Already have frozen broccoli florets in the freezer? You can substitute them for the frozen antioxidant blend vegetables in this tuna noodle casserole.
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