Tuna Noodle Casserole

1 can (10.5 ounces) Campbell’s® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup or Unsalted Cream of Mushroom Soup

½ cup milk

2 tablespoons chopped pimiento (optional, for flavor)

1 cup frozen green peas (about 4 ½ ounces)

2 cans (about 5 ounces each) tuna in water, drained

2 cups cooked egg noodles (cooked al dente from about 4 ounces dry)

2 tablespoons plain dry bread crumbs

1 tablespoon butter, melted

Heat the oven to 400°F
Stir the soup, milk, pimientos, if desired, peas, tuna and noodles in a 1 ½-quart casserole, mixing well to ensure even heating
Season the mixture with salt and pepper
Stir the bread crumbs and butter in a small bowl
Bake the tuna mixture for 20 minutes or until hot and bubbling slightly at the edges
Stir the tuna mixture
Sprinkle with the bread crumb mixture
Bake for 5 minutes or until the bread crumb mixture is golden brown

Course🍽️Main Course

Diets🥩Carnivore...

Category🥘Casserole

Cuisine🇺🇸American

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 45m