Baked Tuna Supreme

Just what is the tuna supreme? This is not your ordinary tuna casserole. Cheese, water chestnuts, red sweet peppers, and broccoli make it supreme!



PREP: 25 minutes
BAKE: 20 minutes
OVEN: 350°F
MAKES: 6 servings

INGREDIENTS
1 10-ounce package frozen chopped broccoli
1 9-ounce can tuna, drained and flaked
1 8-ounce can sliced water chestnuts, drained
½ of a 7-ounce jar roasted red sweet peppers, drained and cut into strips (½ cup)
1 10 ¾ ounce can condensed cream of mushroom soup
4 ounces sharp process American cheese slices, torn
¼ cup milk
1 cup soft bread crumbs*
1 tablespoon butter, melted
¼ teaspoon dried dillweed

PREPARATION
1. Cook broccoli according to package directions, except omit salt; drain. Arrange cooked broccoli in an ungreased 2-quart square baking dish. Top with tuna. Sprinkle evenly with water chestnuts and roasted sweet pepper strips.
2. In a medium saucepan combine soup, cheese, and milk; cook and stir over medium heat until cheese is melted. Pour over tuna mixture in dish. In a small bowl combine bread crumbs, melted butter, and dillweed; sprinkle over top.
3. Bake, uncovered, in a 350°F oven for 20 to 25 minutes or until heated through.
*Note: Use a blender or food processor to make fluffy soft bread crumbs. One slice yields ¾ cup crumbs.

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