Tuna Noodle Casserole

I was really excited to find this tuna noodle casserole because it had a lot of ingredients that I wouldn't have normally thought to add to the dish. I love this casserole as an old standby comfort food, but this particular recipe is a little more of a 'grown up' version. I liked that it also allowed me to add some extra vegetables in, too. I knew that I needed to make it a little heartier for a meal, so I wanted to add an additional can of tuna to my version. I also added extra pasta as I wanted to use a dish that was a little longer. I didn't want my casserole to be too thin. The only problem with this is that I really think I should have doubled the leek soup/milk as well. I added 2 cups of milk instead of the 1.5 it called for, but next time I will definitely add the full double of soup mix and milk. The flavor was really good and the texture was great!

Tuna Noodle Casserole

8 ounces uncooked linguine
1 cup frozen broccoli florets
1 package (1.8 oz) leek soup mix
1 1/2 cups milk
Dash pepper
1 can (5 oz) albacore tuna, drained
2 tablespoons chopped drained roasted red bell peppers
1 tablespoon butter or margarine, melted
1/4 cup plain bread crumbs

Heat oven to 350°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.

Source: Betty Crocker