Tuna Noodle Casserole


Campbell’s Kitchen


4 servings


  • Hot cooked medium egg noodles: 2 cups
  • 6-oz cans tuna, drained and flaked: 2 Each
  • Frozen peas: 1 Cups
  • Chopped pimiento: 2 tablespoons
  • Milk: ½ cup
  • Can cream of mushroom or cream of celery soup: 1 Each
  • Dry bread crumbs: 2 tablespoons
  • Butter or margarine, melted: 1 tablespoon


Mix soup, milk, pimiento, peas, tuna and noodles in 1½ quart casserole. Bake at 400ºF for 20 minutes or until hot. Stir.
Mix bread crumbs with butter and sprinkle on top. Bake 5 minutes.