Tuna Noodle Casserole

By Hklbrries

This comforting and reliable classic features tuna, egg noodles, cream of mushroom soup and peas, topped with a crunchy bread crumb topping - it's just delicious!

Ingredients

• 1 can (10 3/4-ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
• 1/2 cup milk
• 2 tablespoons pimientos, chopped (optional)
• 1 cup Birds Eye® Sweet Garden Peas
• 2 (5-ounce) cans tuna, drained
• 3 ounces dry medium egg noodles, cooked and drained, about 2 cups
• 2 tablespoons plain dry bread crumbs
• 1 tablespoon butter, melted

Preparation

Step 1

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.