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 tablespoon chopped pimiento
2 can (about 6 ounces each) tuna , drained
2 cup medium egg noodles , cooked and drained
2 tablespoon dry bread crumbs
1 tablespoon butter , melted
Directions
Heat the oven to 400°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 for 20 minutes or until the tuna mixture is 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.
Serving Suggestion: Serve with your favorite vegetable combination. For dessert serve ice cream.
Ingredient Note: To melt the butter, remove the wrapper and place the butter into a microwavable cup. Cover and microwave on HIGH for 30 seconds.
Easy Substitution: Substitute Campbell’s® Condensed Cream of Mushroom Soup for the Cream of Celery.
Read more: http://www.kitchendaily.com/recipe/classic-tuna-noodle-casserole-77174/#ixzz1JttazqC7
