Tuna-Broccoli Casserole

• 1 13 cups penne pasta (4 oz)
• 1 (10 3/4 ounce) can cream of mushroom soup
• 14 cup milk
• 1 (7 1/16 ounce) envelopechunk albacore tuna in water (white)
• 1 (4 1/2 ounce) jar mushrooms, drained and sliced
• 1 (10 ounce) bag frozen broccoli cuts, thawed
• 1 tablespoon butter, melted
• 13 cup panko breadcrumbs
• 14 cup almonds, slivered

1. Heat oven to 350 degrees.
2. Cook and drain pasta as directed using minimum cook time (it finishes cooking in the oven).
3. In ungreased 1 1/2 quart casserole, stir together soup, milk, tuna, mushrooms and cooked pasta.
4. Cover; bake 20 minutes.
5. Remove casserole from oven.
6. Cut up large pieces of broccoli, gently stir broccoli into tuna mixture.
7. In small bowl mix butter, panko crumbs and almonds; sprinkle over casserole.
8. Bake about 30 minutes longer or until bubbly around edges.

penne pasta, cream of mushroom soup, milk, envelopechunk albacore, mushrooms, frozen broccoli cuts, butter, breadcrumbs, almonds

Taken from www.food.com/recipe/tuna-broccoli-casserole-389426 (may not work)