1 1/3 C of penne pasta(or any pasta you want to use)
1 can(10 3/4oz) condensed cream of mushroom soup
1/4 C of milk
1 pouch chunk albacore(white) or light tuna in water, drained(I ALWAYS use 2 cans)
1 jar(4.5oz) sliced mushrooms drained(or the canned kind)
1 bag(12oz) frozen broccoli cuts, thawed
1 TB butter or margarine, melted*
1/4 panko crispy bread crumbs*
1/4 C slivered almonds*
* I never do this step(adding the almond/bread crumb topping)
Heat oven to 350 degrees 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.
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 until bubbly around edges.