TUNA LINGUINE CASSEROLE 8 ounces uncooked linguine 1 cup frozen broccoli flowerets 1 package leek soup mix 1 1/2 cups milk Dash of pepper 1 can (6 ounces) albacore tuna, drained 2 tablespoons chopped drained roasted red bell peppers 1 tablespoon margarine or butter, melted 1/4 cup plain dry bread crumbs Heat oven to 350°F. Spray square baking dish, 8 x 8 x 2 inches, with cooking spray. Cook and drain linguine as directed on package, adding broccoli for last 2 minutes of cook time.

While linguine is cooking, mix soup mix and milk in 1-quart saucepan. Heat to boiling over medium heat, stirring constantly. Stir in pepper.

Mix linguine, broccoli, tuna, bell peppers and soup mixture; spoon into baking dish. Mix margarine and bread crumbs; sprinkle over linguine mixture.

Bake uncovered 20 to 25 minutes or until top is golden brown.

4 servings.

SUBSTITUTION: If you don't have any roasted red bell peppers on hand, use sliced pimientos, drained, instead.

This casserole is also delicious made with regular water-packed tuna instead of the slightly more expensive albacore tuna.

1 Serving: Calories: 410 (Cal. from fat: 65), Fat: 7g (Saturated: 3g), Cholesterol: 35mg, Sodium: 580mg, Carbohydrate: 55g, Protein: 36g.

[Betty Crocker, Comfort Casseroles, January 2001]