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Classic Tuna Noodle Casserole Recipe

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This recipe for Classic Tuna Noodle Casserole is from Betty White's Cookbook, 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 ounces Campbell's Cream of Celery Soup (regular or 98% fat-free)
1/2 cup milk
1 cup cooked Bird's Eye Sweet Garden Peas
2 tbsp chopped pimento, optional
2 cans, about 6 ounces each, tuna, drained and flaked
2 cups hot cooked medium egg noodles
2 tablespoons dry bread crumbs
1 tbsp butter, melted
Directions:
Directions:
1. Heat the oven to 400º F.
2. Stir the soup, milk, peas, pimento, tuna and noodles in a 1 1/2 quart baking dish.
3. Bake for 20 minutes or until the tuna mixture is hot and bubbling.
4. Stir the bread crumbs and butter in a small bowl.
5. Stir the tuna mixture. Sprinkle with the bread crumbs mixture.
6. Bake for 5 minutes or until the bread crumbs are golden brown.
Number Of Servings:
Number Of Servings:
4 servings about 1 1/4 cups each
Personal Notes:
Personal Notes:
Cheesy Tuna Melt --in place of bread crumbs use 1/2 cup shredded cheddar cheese.
Chicken Noodle Casserole --substitute 2 cups cooked chicken, cubed or canned for the tuna.

 

 

 

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