Condensed cream of mushroom soup is used in this tuna noodle casserole to flavor the creamy sauce, which is then combined with tuna, egg noodles, and peas. The dish is then baked to perfection with the crunchy bread crumbs on top.
Campbell’s Tuna Noodle Casserole
4 cups hot cooked medium egg noodles
2 (10.5 ounce) cans Campbell’s® Condensed Cream of Mushroom Soup (regular or 25% Lower Sodium)
2 (10 ounce) cans tuna, drained
2 cups frozen peas
1 cup milk
2 tablespoons dry bread crumbs
1 tablespoon butter, melted
- Set the oven to 400 degrees Fahrenheit (200 degrees C).
- In a 3-quart casserole, mix cooked noodles, condensed soup, tuna, peas, and milk.
- Stir well after baking for about 30 minutes in the preheated oven until hot.
- In a dish, combine bread crumbs and melted butter; sprinkle over tuna casserole. Bake for an additional 5 minutes, or until bread crumbs are crispy and golden brown.
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