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Creamy FettucCini and Tilapia Bake
(Serves 4 to 6)

8 oz. fettuccini pasta
1 10-oz. can cream of mushroom soup
1 cup milk
2 tsp. grated lemon rind
1 Tbsp. Dijon mustard
2 green onions, chopped
1/4 tsp. black pepper
1 tsp. dried basil
2 cups frozen mixed vegetables
4 Captain’s Classics™ Roasted Garlic & Herb Tilapia Fillets, thawed
1 cup fresh breadcrumbs
1 Tbsp. butter, melted

• Remove 4 Captain's Classics™ Roasted Garlic & Herb Tilapia Fillets from package; set aside to thaw.
• Cook pasta according to package directions until tender, about 10 minutes.
• Drain and rinse under cold water; drain again and place in 8"x11" baking dish.
• Place soup in bowl and gradually whisk in milk; stir in rind, mustard, green onions, pepper and basil.
• Place frozen vegetables evenly over pasta and cover with half of sauce mixture.
• Arrange fish fillets over vegetables and spoon remaining sauce over all.
• Toss breadcrumbs with melted butter and sprinkle over casserole.
• Bake at 375° for 35 to 40 minutes or until bubbly and golden.
• Broil for 3 to 5 minutes, until breadcrumbs are toasted.