make in minutes
Tuna Noodle Casserole
2 cans ( 10 3/4 oz. each) Campbell’s® Cream of
Mushroom Soup (Regular or 25% Less Sodium)
1. Stir soup, milk, peas, tuna and noodles
in a 3-qt. casserole.
1 cup milk
2 cups frozen peas
2 cans (about 12 oz. each) tuna, drained
4 cups hot, cooked medium egg noodles
2 tbsp. dry bread crumbs
1 tbsp. butter, melted
2. Bake at 400°F. for 30 min. or until hot. Stir.
3. Mix bread crumbs with butter and sprinkle
over tuna mixture. Bake for 5 min. more.
Makes 6 servings.
Cheesy Tuna Melt: In place of bread crumbs,
sprinkle 1/2 cup shredded Cheddar over hot casserole.
Chicken Noodle Casserole: Substitute about 2 cups
cooked cubed chicken or Swanson® premium chunk chicken,
drained, for tuna.
Casserole featured in Corning Ware® Casual Collections™ available at www.corningware.com
