Tuna Noodle Casserole
Why I Love This Recipe
This recipe was in the Sunset magazine. Its from Cambell's. I've never made it but I'm planning to!
Ingredients You'll Need
2 cans (10 3/4 oz. each) Cambell's Cream of Mushroom Soup (Regular or 25% Less Sodium)
1 cup milk
2 cups frozen peas
2 cans (about 12 oz. each) tuna, drained
4 cups hot, cooked medium egg noodles
2 tbsp. dry bread crumbs
1 tbsp. butter, melted
Stir soup, milk, peas, tuna and noodles in a 3 qaurt casserole.
2. Bake at 400 for 30 minutes or until hot. Stir.
3. Mix bread crumbs with butter and sprinkle ober tuna mixture. Bake for 5 minutes more