- 1 can (10 3/4 ounces) Campbell's Condensed Cream of Celery Soup
- 1/2 cup milk
- 1 cup cooked peas
- 2 tablespoons chopped pimiento (optional)
- 2 cans (about 6 ounces each) tuna, drained and flaked
- 2 cups hot cooked medium egg noodles (about 2 cups dry)
- 2 tablespoons dry breadcrumbs
- 1 tablespoon butter or margarine, melted
In a 1 1/2-quart casserole, mix the soup, milk, peas, pimiento, tuna and noodles.
Bake at 400 degrees F for 20 minutes or until the casserole is hot. Stir. Mix the breadcrumbs with the butter and sprinkle the mixture over the tuna mixture. Bake 5 minutes more.
TIP: To melt the margarine, remove the wrapper and place it in a microwave-safe cup. Cover and microwave on HIGH 30 seconds.
VARIATION: Substitute 1/2 cup drained cut-up canned tomatoes for the pimiento and 1/4 cup chopped fresh parsley for the peas. Substitute 2 slices pasteurized process cheese food (about 2 ounces), cut in half, for the bread crumbs and butter.
VARIATION: Substitute 2 tablespoons chopped fresh parsley for the peas.
- Yields: 4 servings
- Preparation Time: 30 minutes
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