Tuna Noodle Casserole

By joejudy

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!

Ingredients

• 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.
• 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.

Preparation

Step 1

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.