Crowd-Pleasing Tuna Noodle Casserole
Courtesy of Campbell's® Kitchen
Servings: 8
Prep Time: 20 Min.
Cook Time: 35 Min.
Prep Time: 20 Min.
Cook Time: 35 Min.
What you need:
* 2 cans (10 3/4 oz. each) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
* 1 c. milk
* 1/4 c. chopped pimientos
* 2 c. Birds Eye® Sweet Garden Peas
* 2 cans (12 oz. each) tuna, drained
* 1/2 of a 12-oz. pkg. medium egg noodles (about 4 c.), cooked and drained
* 2 Tbsp. plain dry bread crumbs
* 1 Tbsp. butter, melted
* 1 c. milk
* 1/4 c. chopped pimientos
* 2 c. Birds Eye® Sweet Garden Peas
* 2 cans (12 oz. each) tuna, drained
* 1/2 of a 12-oz. pkg. medium egg noodles (about 4 c.), cooked and drained
* 2 Tbsp. plain dry bread crumbs
* 1 Tbsp. butter, melted
What to do:
1. Heat the oven to 400°F. Stir the soup, milk, pimientos, if desired, peas, tuna and noodles in a 2-qt. casserole. Stir the bread crumbs and butter in a small bowl.
2. Bake the tuna mixture for 30 min. or until hot and bubbling. Stir the tuna mixture. Sprinkle with the bread crumb mixture.
3. Bake for 5 min. or until the bread crumb mixture is golden brown.
2. Bake the tuna mixture for 30 min. or until hot and bubbling. Stir the tuna mixture. Sprinkle with the bread crumb mixture.
3. Bake for 5 min. or until the bread crumb mixture is golden brown.