Tuna Noodle Casserole from Campbell's Kitchen

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!

Tuna Noodle Casserole from Campbell's Kitchen

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    can (10¾ ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)

  • ½

    cup milk

  • 2

    tablespoons chopped pimientos (optional)

  • 1

    cup Birds Eye® Sweet Garden Peas

  • 2

    cans (about 5 ounces each) tuna, drained

  • ¼

    of a 12-ounce package medium egg noodles (about 2 cups), cooked and drained

  • 2

    tablespoons plain dry bread crumbs

  • 1

    tablespoon butter, melted

Directions

1. Heat the oven to 400°F. Stir the soup, milk, pimientos, if desired, 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 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. Easy Substitutions For a crunchy, flavorful onion topping, substitute 1 can (2.8 ounces) French's® French Fried Onions (about 1 1/3 cups), crushed, for the bread crumbs and butter. For a flavor twist, try using Campbell's® Condensed Cream of Celery Soup instead of the Cream of Mushroom. For Chicken Noodle Casserole, substitute 2 cups cubed cooked chicken for the tuna.


Nutrition

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