Pella Chronicle

Food

October 19, 2012

Crowd-Pleasing Tuna Noodle Casserole

Pella — 2 cans (10 3/4 oz. each) Campbell's Condensed Cream of Mushroom Soup (regular or 98% fat free)

1 cup milk

1/4 cup chopped Dromedary pimientos

2 cups Birds Eye Sweet garden peas

2 cans (12 oz. each) tuna, drained

1/2 of a 12-oz. package medium egg noodles (about 4 cups), cooked and drained

2 Tbsp. plain dry bread crumbs

1 Tbsp. butter, melted

1. Preheat oven to 400F.

2. Stir the soup, millk, pimientos (if desired), peas, tuna, and noodles in a 2-quart casserole dish.

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.

Serves 8.

 

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