Tuna Noodle Casserole

November 2009
Tuna Noodle Casserole

by 32 people

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This comforting and reliable classic features tuna, egg noodles, cream of mushroom soup and peas, topped with a crunchy bread crumb topping - it's just delicious!

Makes: 4 servings

Prep: 20 mins

Cook: 25 mins

Ingredients
  • 1 10 3/4 ounce can  Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
  • 1/2 cup milk
  • 2 tablespoons chopped pimientos (optional)
  • 1 cup frozen peas
  • 2 cans (about 6 ounces each) tuna, drained
  • 2 cups medium egg noodles, cooked and drained
  • 2 tablespoons dry bread crumbs
  • 1 tablespoon butter, melted
Directions
  1. Stir the soup, milk, pimientos, peas, tuna and noodles in a 1 1/2-quart casserole. Stir the bread crumbs and butter in a small bowl.
  2. Bake the tuna mixture at 400 degrees F. for 20 minutes or until hot and bubbling. Stir the tuna mixture. Sprinkle with the bread crumb mixture.
  3. Bake for 5 minutes or until the bread crumb mixture is golden brown.
Tip
  • This recipe is also great using Campbell's® Condensed Cream of Celery or 98% Fat Free Cream of Celery Soup.
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