Tonight, I wanted something easy and relatively quick to fix for dinner and I decided on Classic Tuna Noodle Casserole. It was yummy and every bit of it got eaten up!
Classic Tuna Noodle Casserole
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
1/2 cup milk
1 cup Birds Eye® Sweet Garden Peas
2 cans (about 6 ounces each) tuna, drained
2 cups medium egg noodles, cooked and drained
2 tbsp. dry bread crumbs
1 tbsp. butter, melted
Heat the oven to 400 degrees F. Stir the soup, milk, peas, pimientos, if desired, tuna and noodles in a 1 1/2-quart baking dish. 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.
I know tuna is one of those foods that you either love or hate. I happen to really like tuna and it has been so long since I’ve had a tuna noodle casserole. I wanted to something different to break up the week since I didn’t cook last night and we had fried chicken so I didn’t want to fix the chicken dinner I was planning on. I think I’ll fix it Friday, so stay tuned for Garlic Parmesan Chicken!
Let me know what you think if you try this yummy recipe! I love comments!