Tuna-Broccoli Casserole

Found this in Pillsbury Pot Pies and Casseroles. There is one posted quite a bit like this one but a little different. This is quite easy and good. I have made this twice and I have sauted some onion and garlic and added to the casserole for a little more flavor.

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

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

Directions

1. Heat oven to 350 degrees. Cook and drain pasta as directed using minimum cook time (it finishes cooking in the oven). 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, panko crumbs and almonds; sprinkle over casserole. Bake about 30 minutes longer or until bubbly around edges.