Tuna-Broccoli Casserole

Looking for a hearty seafood dinner using Green Giant® vegetables? Then try delicious tuna, veggies and pasta casserole that’s baked to perfection.

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Servings 4

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( 4 ) Ratings

4 Ratings

5 Stars 33%

4 Stars 33%

3 Stars 17%

2 Stars

1 Stars 17%

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ingredients 9
Prep Time 20 min
Total Time 1 hr 10 min

Ingredients

1 1/3: cups uncooked penne pasta (4 oz)

1: can (10 3/4 oz) condensed cream of mushroom soup

1/4: cup milk

1: pouch (7.06 oz) chunk albacore (white) or light tuna in water, drained

1: jar (4.5 oz) Green Giant® sliced mushrooms, drained

1: bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen broccoli cuts, thawed

1: tablespoon butter or margarine, melted

1/4: cup Progresso® panko crispy bread crumbs

1/4: cup slivered almonds

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Directions

1 Heat oven to 350°F. Cook and drain pasta as directed on package, using minimum cook time. In ungreased 1 1/2-quart casserole, stir together soup, milk, tuna, mushrooms and cooked pasta.
2 Cover; bake 20 minutes. Remove casserole from oven. Cut up large pieces of broccoli; gently stir broccoli into tuna mixture. In small bowl, mix butter, bread crumbs and almonds; sprinkle over casserole. Bake about 30 minutes longer or until bubbly around edges.

EXPERT TIPS

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Expert Tips

Panko bread crumbs are a flaky variety from Japanese cuisine that provide a light, crisp topping. For a more flavorful topping, try toasting the almonds in melted butter over medium-low heat, then stirring in the bread crumbs before sprinkling over the tuna-broccoli mixture.

Green Giant® Valley Fresh Steamers™ frozen sweet peas can be substituted for the broccoli.