Tuna-Broccoli Casserole Name: Jenny Schlosser Base: Fort Carson Recipe: 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) Green Giant sliced mushrooms, drained 1 bag (12 oz) Green Gian Valley Fresh Steamers frozen broccoli cuts, thawed 1 tablespoon butter or margarine, melted 1/4 cup Progresso panko crispy bread crumbs 1/4 cup slivered almonds 1. Heat oven to 350F. 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. 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.