“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
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
- 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.
“It’s such a happiness when good people get together.” –Jane Austen, Emma
Recipe source: Allrecipes.
- 1/2 cup butter, divided
- 1 (8 ounce) package uncooked medium egg noodles
- 1/2 medium onion, finely chopped
- 1 stalk celery, finely chopped
- 1 clove garlic, minced
- 8 ounces button mushrooms, sliced
- 1/4 cup all-purpose flour
- 2 cups milk
- salt and pepper to taste
- 2 (6 ounce) cans tuna, drained and flaked
- 1 cup frozen peas, thawed
- 3 tablespoons bread crumbs
- 2 tablespoons butter, melted
- 1 cup shredded Cheddar cheese
- Preheat oven to 375 degrees F (190 degrees C). Butter a medium baking dish with 1 tablespoon butter.
- Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain.
- Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in the onion, celery, and garlic, and cook 5 minutes, until tender. Increase heat to medium-high, and mix in mushrooms. Continue to cook and stir 5 minutes, or until most of the liquid has evaporated.
- Melt 4 tablespoons butter in a medium saucepan, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna, peas, mushroom mixture, and cooked noodles. Transfer to the baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole. Top with cheese.
- Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.
This was a favorite comfort food of mine growing up. I got this recipe from Grandma Milne. The noodles used to be called ‘skroodles’ but are just spiral shaped noodles.
1 pkg 7 oz skroodles (spiral noodles); 1 cup chopped onion; 1/2 cup chopped green pepper; 4-5 Tablespoons margarine; 4 Tablespoons flour; 2 1/2 cups milk; 2 small cans cream of chicken soup; 1/3 cup chopped pimento (optional); 2 small cans tuna (rinsed and flaked).
Cook skroodles for 12 minutes in boiling, lightly salted water. Fry onions and peppers in margarine until tender. Add flour and blend. Add milk gradually to make a roux. Cook over low heat until mixture thickens. Stir constantly. Stir in chicken soup. Add pimiento and tuna. When hot, pour into bowls and serve or pour into a greased casserole dish and place strips of Velveeta cheese on top. Bake for 30 minutes at 350 degrees.