Crowd-Pleasing Tuna Noodle Casserole

By mamacasma

You won't believe how easy it is to make this classic casserole featuring that favorite combination of tuna, noodles, peas and cream of mushroom soup. This version serves 8, so everyone can dig in!

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

1. Heat the oven to 400°F.
2. Stir the soup, milk, pimientos, if desired, peas, tuna and noodles in a 2-quart casserole.
3. Stir the bread crumbs and butter in a small bowl.
4. Bake the tuna mixture for 30 minutes or until hot and bubbling. Stir the tuna mixture. Sprinkle with the bread crumb mixture.
5. Bake for 5 minutes or until the bread crumb mixture is golden brown.