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Fennel, Rotini and Tuna Casserole

recipe 2 cans Crown Prince Natural Yellowfin Tuna, drained and flaked
1 6 ounce package seasoned croutons
2 tablespoons unsalted butter, melted
2 small fennel bulbs, sliced
1 15 ounce container refrigerated Alfredo sauce
2 tablespoons capers, drained
1 1/2 cups dried rotini, cooked according to package directions


Preheat oven to 375°F. In a bowl, toss croutons with 1 tablespoon melted butter. Heat remaining butter in a sauce pan and add fennel. Cook fennel until just tender, stirring occasionally. Stir in Alfredo sauce, capers, tuna and cooked rotini. Transfer tuna mixture to an ungreased 1 1/2 quart casserole dish. Top with croutons and bake uncovered for 20 minutes or until heated through. Serve warm. Serves 6.

Per Serving: 510 Calories (243 Calories from Fat), 27g Fat, 24g Protein, 43g Carbohydrate, 64mg Cholesterol, 1025mg Sodium


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