Tuna Noodle Casserole

Tuna Noodle Casserole

from campbells.com

Tuna Noodle Casserole is the original dump-and-bake dinner, always ready to go right from your pantry!  Stir tuna, cooked noodles, cream of mushroom soup and a few other pantry items in a baking dish, sprinkle with buttered bread crumbs and pop into the oven.  The soup melts into a creamy sauce that brings everything together.  This recipe is a classic for a reason.  And you can customize it in lots of ways.  Don't have peas?  Try corn!  No bread crumbs?  Crush some crackers!  See the tips below for even more ideas to make Tuna Noodle Casserole your own!

Ingredients

  • 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup or Condensed Unsalted Cream of Mushroom Soup
  • 1/2 cup milk
  • 2 tablespoons chopped pimiento (optional)
  • 1 cup frozen green peas (about 4 1/2 ounces)
  • 2 cans (about 5 ounces each) tuna in water, drained
  • 2 cups cooked egg noodles (from about 4 ounces dry)
  • 2 tablespoons plain dry bread crumbs
  • 1 tablespoon butter, melted

Directions

  1. 1

    Heat the oven to 400°F

  2. 2

    Stir the soup, milk, pimientos, if desired, peas, tuna and noodles in a 1 1/2-quart casserole

  3. 3

    Season the mixture with salt and pepper

  4. 4

    Stir the bread crumbs and butter in a small bowl

  5. 5

    Bake the tuna mixture for 20 minutes or until hot

  6. 6

    Stir the tuna mixture

  7. 7

    Sprinkle with the bread crumb mixture

  8. 8

    Bake for 5 minutes or until the bread crumb mixture is golden brown