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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Tuna Noodle Casserole Recipe

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This recipe for Tuna Noodle Casserole is from The Thrasher Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup milk
2 tbsp. chopped pimientos (optional)
1 cup frozen peas
2 cans (about 6 oz. each) tuna, drained and flaked
2 cups hot cooked medium egg noodles
2 tbsp. dry bread crumbs
1 tbsp. butter or margarine
Directions:
Directions:
Mix soup, milk, pimiento, peas, tuna and noodles in 1 1/2-qt. casserole. Bake at 400°F. for 20 min. or until hot. Stir.

Mix bread crumbs with butter and sprinkle on top. Bake 5 min.

Tip: This recipe is also great using Campbell's® Condensed Cream of Celery or 98% Fat Free Cream of Celery Soup.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 min.

 

 

 

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