Crowd-Pleasing Tuna Noodle Casserole

By carolync

Ingredients

• 2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
• 1 cup milk
• 1/4 cup chopped pimientos
• 2 cups Birds Eye® Sweet Garden Peas
• 2 cans (12-ounces each) tuna, drained
• 1/2 of a 12-ounce package medium egg noodles (about 4 cups), cooked and drained
• 2 tablespoons plain dry bread crumbs
• 1 tablespoon butter, melted

Preparation

Step 1

Preheat the oven to 400 degrees F. Stir the soup, milk, pimientos, if desired, peas, tuna and noodles in a 2-quart casserole.

Stir the bread crumbs and butter in a small bowl.

Bake the tuna mixture for 30 minutes or until 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.