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 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

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