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tuna noodle casserole

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Rate this recipe 4/5 (3 Votes)

Ingredients

  • 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
  • 1/2 cup milk
  • 1 cup Birds Eye® Sweet Garden Peas
  • 2 tablespoons chopped pimientos
  • 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

Details

Servings 4

Preparation

Step 1

Heat the oven to 400 degrees 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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