This classic tuna noodle casserole is tossed with pasta, peas, and pimentos in a creamy sauce, then baked until bubbling with a crunchy crumb topping. Serve with your favorite frozen vegetable combination, followed by ice cream for dessert.
Ingredients
- 2 cups hot cooked medium egg noodles
- 2 cans tuna , 6 ounce
- 1 can Campbell's Condensed Cream of Celery Soup or Campbell's Condensed 98% Fat-Free Cream of Celery Soup , 10.5 ounce
- 1 cup cooked peas
- 0.5 cups milk
- 2 tablespoons chopped pimentos , Optional
- 2 tablespoons dry bread crumbs
- 1 tablespoon butter , melted
Instructions
-
1
Preheat the oven to 400 degrees F (205 degrees C).
-
2
Mix together noodles, tuna, condensed soup, peas, milk, and pimentos in a 1 1/2-quart baking dish until well combined.
-
3
Bake in the preheated oven for 20 minutes.
-
4
Meanwhile, mix together bread crumbs and melted butter in a small bowl until combined.
-
5
Sprinkle bread crumb mixture over the top of casserole. Continue baking until topping is golden brown, about 5 more minutes.
Nutrition Facts
Per serving
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