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Tuna Noodle Casserole Recipe

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This recipe for Tuna Noodle Casserole, by , is from The Thrasher Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patricia Thrasher-Waller
Added: Friday, June 5, 2009

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 400F. 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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