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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Tuna Casserole Recipe

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This recipe for Tuna Casserole is from The Boyd 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 1/2 ounces) Campbell’s Condensed Cream of Mushroom Soup or (10 1/2 ounces) Campbell’s Condensed 98% Fat Free Cream of Mushroom Soup
1/2 cup milk
2 tablespoons chopped pimientos (optional)
1 cup frozen green peas
2 cans (about 5 ounces each ) tuna in water, drained
4 ounces (about 2 cups) medium egg noodles, cooked and drained
2 tablespoons plain dry bread crumbs
1 tablespoon butter, melted
Directions:
Directions:
Heat the oven to 400°F.
Stir the soup, milk, pimientos (if desired), peas, tuna and noodles in a 1 1/2-quart casserole. Stir the bread crumbs and butter in a small bowl.
Bake the tuna mixture for 20 minutes or until hot and bubbling.
Stir the tuna mixture. Sprinkle with the bread crumb mixture.
Bake for 5 minutes or until the bread crumb mixture is golden brown.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 Min, including baking

 

 

 

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