This tuna noodle casserole uses condensed cream of mushroom soup to flavor a creamy sauce that is mixed with tuna, egg noodles, and peas, topped with a crunchy bread crumb topping, and baked to perfection.
Ingredients
- 4 cups hot cooked medium egg noodles
- 2 cans Campbell's Condensed Cream of Mushroom Soup , 10.5 ounce
- 2 cans tuna , 10 ounce
- 2 cups frozen peas
- 1 cup milk
- 2 tablespoons dry bread crumbs
- 1 tablespoon butter , melted
Instructions
-
1
Gather all ingredients and preheat the oven to 400 degrees F (200 degrees C).
-
2
Stir cooked noodles, condensed soup, tuna, peas, and milk in a 3-quart casserole.
-
3
Bake in the preheated oven until hot, about 30 minutes; stir well.
-
4
Mix bread crumbs with melted butter in a bowl; sprinkle over tuna casserole and continue to bake until bread crumbs are golden brown and crispy, 5 minutes more.
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5
Serve and enjoy!
Nutrition Facts
Per serving
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