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Friday, April 9, 2010

Tuna Noodle Casserole

One of the childhood dishes I remember is tuna noodle casserole. I think every child in Rural Valley had to have grown up with this dish. It is healthy (for the most part) and very cheap to make. What could be less expensive and full of protein than a can of tuna! I varied the dish a little by adding pimientos and some parmesan cheese. Simply delicious!!

1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup
1/2 C. milk
2 Tbs. chopped pimientos
1 C. frozen peas
2 cans tuna, drained
1/4 cup shredded parmesan cheese
2 C. medium egg noodles, cooked and drained
2 Tbs. dry bread crumbs
1 Tbs. butter, melted


Stir the soup, milk, pimientos, peas, tuna, cheese, and noodles in a 1 1/2-quart casserole. Stir the bread crumbs and butter in a small bowl. Bake the tuna mixture at 375°F. for 25 minutes or until hot and bubbling. Stir the tuna mixture. Mix the bread crumbs and butter. Sprinkle the bread crumb mixture on top of the casserole. Bake for 5 minutes or until the bread crumb mixture is golden brown.

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