Ingredients
- Ingredients
- 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
- 1/2 cup milk
- 2 tablespoons chopped pimientos (optional)
- 1 cup Birds Eye® Sweet Garden Peas
- 2 cans (about 5 ounces each) tuna, drained
- 1/4 of a 12-ounce package medium egg noodles (about 2 cups), cooked and drained
- 2 tablespoons plain dry bread crumbs
- 1 tablespoon butter, melted
Details
Preparation
Step 1
Directions
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.
Bake the tuna mixture for 20 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.
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.
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