This tuna noodle casserole uses condensed cream of mushroom soup to flavor a creamy sauce that is mixed with tuna, egg noodles, and peas, topped with a crunchy bread crumb topping, and baked to perfection.
Ingredients
- hot cooked medium egg noodles: 4 cups
- Campbell's® Condensed Cream of Mushroom Soup (regular or 25% Lower Sodium): 2 cans (10.5 ounce cans)
- tuna: 2 cans (10 ounce cans, drained)
- frozen peas: 2 cups
- milk: 1 cup
- dry bread crumbs: 2 Tbsp
- butter: 1 Tbsp (melted)
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C).
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Stir cooked noodles, condensed soup, tuna, peas, and milk in a 3-quart casserole.
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Bake in the preheated oven until hot, about 30 minutes; stir well.
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Mix bread crumbs with melted butter in a bowl; sprinkle over tuna casserole and continue to bake until bread crumbs are golden brown and crispy, 5 minutes more. Christina Savage
