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Tuna Noodle Casserole Recipe

This comforting and reliable classic features tuna, egg noodles, cream of mushroom soup and peas, topped with a crunchy bread crumb topping.

Ingredients

  • 1 can Cream of Mushroom Soup or Condensed 98% Fat Free Cream of Mushroom Soup
  • 1/2 cup milk
  • 2 tablespoons chopped pimiento (optional)
  • 1 cup frozen green peas
  • 2 cans (about 5 ounces each) tuna in water, drained
  • 4 ounces (about 2 cups) medium egg noodles, cooked and drained
  • 2 tablespoons plain dry bread crumbs
  • 1 tablespoon butter, melted

Directions

  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.
  2. Bake the tuna mixture for 20 minutes or until hot and bubbling.  Stir the tuna mixture.  Sprinkle with the bread crumb mixture.
  3. Bake for 5 minutes or until the bread crumb mixture is golden brown.

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