Classic Tuna Noodle Casserole

tuna casserole

“And hand in hand, on the edge of the sand, They danced by the light of the moon.”  – Edward Lear, The Owl and the Pussycat

Ingredients

1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Celery Soup or Cream of Mushroom (Regular or 98% Fat Free)
1/2 cup milk
1 cup Birds Eye® Sweet Garden Peas
2 tablespoons chopped pimientos (I don’t like pimientos personally so I don’t use them)
2 cans (about 6 ounces each) tuna, drained
2 cups medium egg noodles, cooked and drained (I prefer the spiral noodles)
2 tablespoons dry bread crumbs
1 tablespoon butter, melted

Directions:

  • Heat the oven to 400°F.  Stir the soup, milk, peas, pimientos, if desired, tuna and noodles in a 1 1/2-quart baking dish.  Stir the bread crumbs and butter in a small bowl.
  • Bake for 20 minutes or until the tuna mixture is hot and bubbling.  Stir the tuna mixture.  Sprinkle with the bread crumb mixture.
  • Bake for 5 minutes or until the bread crumb mixture is golden brown.
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