Tuna Noodle Casserole

By toobze

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 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

Servings 4
Adapted from campbellskitchen.com

Preparation

Step 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.

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.