This classic tuna noodle casserole is tossed with pasta, peas, and pimentos in a creamy sauce, then baked until bubbling with a crunchy crumb topping. Serve with your favorite frozen vegetable combination, followed by ice cream for dessert.
Ingredients
- hot cooked medium egg noodles: 2 cups
- tuna: 2 cans (6 ounce cans, drained and flaked)
- Campbell's Condensed Cream of Celery Soup or Campbell's Condensed 98% Fat-Free Cream of Celery Soup: 1 can (10.5 ounce can)
- peas: 1 cup (cooked)
- milk: 0.5 cup
- pimentos: 2 Tbsp (chopped, optional)
- dry bread crumbs: 2 Tbsp
- butter: 1 Tbsp (melted)
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (205 degrees C).
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Mix together noodles, tuna, condensed soup, peas, milk, and pimentos in a 1 1/2-quart baking dish until well combined.
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Bake in the preheated oven for 20 minutes.
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Meanwhile, mix together bread crumbs and melted butter in a small bowl until combined.
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Sprinkle bread crumb mixture over the top of casserole. Continue baking until topping is golden brown, about 5 more minutes.
