Sunday, January 18, 2009

Tuna Noodle Casserole

Not a high-brow recipe, but certainly a good one. I've been spending the weekend in New York with my girlfriend, who requested that I make her this old standby. It's directly from the Campbell's company itself, and like my grandma says, sometimes the best recipes are the ones from the back of the box. I change nothing from the Campbell's directions, super-easy with just a handful of ingredients.

Campbell's Kitchen Tuna Noodle Casserole


2 cans (10 3/4 oz. each) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1 cup milk
2 cups frozen peas
2 cans (10 oz. each) tuna, drained
4 cups hot cooked medium egg noodles
2 tbsp. dry bread crumbs
1 tbsp. butter, melted


Stir soup, milk, peas, tuna and noodles in 3-qt. casserole.
Bake at 400°F. 30 min. or until tuna mixture is hot and bubbling. Stir tuna mixture.
Stir bread crumbs and butter in small bowl. Sprinkle over tuna mixture. Bake 5 min. or until bread crumbs are browned.

Before baking and breadcrumbs:

After baking and with breadcrumbs added:

Try Mark Bittman's new ideas for leftover noodles, also!

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