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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Classic Tuna Noodle Casserole

Makes: 4 servings
Prep 10 mins Cook 25 mins
Classic Tuna Noodle Casserole
  • 1 10 3/4 ounce can  Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
  • 1/2  cup  milk
  • 1  cup  cooked peas
  • 2  tablespoons  chopped pimientos
  • 2  cans  (about 6 ounces each) tuna, drained and flaked
  • 2  cups  hot cooked medium egg noodles
  • 2  tablespoons  dry bread crumbs
  • 1  tablespoon  butter, melted

1. Heat the oven to 400 degrees F. Stir the soup, milk, peas, pimiento, tuna and noodles in a 1 1/2-quart baking dish. Stir the bread crumbs and butter in a small bowl.

2. Bake for 20 minutes or until the tuna mixture is hot and bubbling. Stir the tuna mixture. Sprinkle with the bread crumb mixture.

3. Bake for 5 minutes or until the bread crumbs are golden brown.

From the Test KitchenServing Suggestion:
  • Serve with your favorite vegetable combination. For dessert serve ice cream.
  • Substitute Campbell's® Condensed Cream of Mushroom Soup for the Cream of Celery.
  • To melt the butter, remove the wrapper and place the butter into a microwavable cup. Cover and microwave on HIGH for 30 seconds.

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