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Tuna-Broccoli Casserole

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By Betty Crocker Kitchens
Updated Oct 25, 2016
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Enjoy dinner tonight with this hearty tuna, veggies and pasta casserole baked with vegetables.

Tuna-Broccoli Casserole

  • Prep Time 20 min
  • Total 1 hr 10 min
  • Servings 4
  • Ingredients 9
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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) sliced mushrooms, drained
  • 1 bag (12 oz) frozen broccoli cuts, thawed
  • 1 tablespoon butter or margarine, melted
  • 1/4 cup Progresso™ panko crispy bread crumbs
  • 1/4 cup slivered almonds
Make With
Progresso Breadcrumbs

Instructions

  • Step 
    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.
  • Step 
    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.

Nutrition

370 Calories
13g Total Fat
23g Protein
42g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
110
Total Fat
13g
19%
Saturated Fat
3 1/2g
18%
Trans Fat
0g
Cholesterol
25mg
9%
Sodium
850mg
35%
Potassium
420mg
12%
Total Carbohydrate
42g
14%
Dietary Fiber
5g
21%
Sugars
4g
Protein
23g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
25%
25%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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