Ingredients
1
package (9 oz) refrigerated linguine, cut into thirds
1
can (10 3/4 oz) condensed cream of celery soup
1
box (10 oz) frozen creamed spinach, thawed
3/4
cup milk
2
cans (6 oz each) albacore tuna in water, drained, flaked
1/4
cup sliced drained roasted red bell peppers (from a jar)
1/4
cup Progresso™ Italian style bread crumbs
2
tablespoons grated Parmesan cheese
1
tablespoon butter or margarine, melted
Preparation
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, using minimum cook time.
Return cooked pasta to saucepan; stir in soup, spinach and milk. Stir in tuna, roasted peppers and linguine. Spoon pasta mixture into baking dish. In small bowl, mix bread crumbs, cheese and melted butter; sprinkle over tuna mixture.
Bake uncovered 40 to 45 minutes or until bubbly around edges and top is golden brown. Let stand 5 minutes before serving.
