Tuna & Noodle Casserole

With the cooler weather comes the longing for comfort food. Tuna and Noodle Casserole has been my favorite dish since childhood. I loved it when my mom made it for dinner. It is oh so good! I just made a batch today for the week ahead. 

Ingredients:

• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup 
• 1/2 cup milk 
• 2 tablespoons chopped pimientos (optional) 
• 1 cup frozen green peas 
• 2 cans (about 5 ounces each ) tuna in water, drained 
• 4 ounces (about 2 cups) medium egg noodles, cooked and drained 
• 2 tablespoons plain dry bread crumbs 
• 1 tablespoon butter, melted 
• French Fried Onions

Directions:

1. Heat the oven to 400°F.  Stir the soup, milk, pimientos, if desired, peas, tuna and noodles in a 1 1/2-quart casserole.  
2. Stir the bread crumbs and butter in a small bowl OR you can top the dish with French's fried onions. 
3. Bake the tuna mixture for 20 minutes or until hot and bubbling.  Stir the tuna mixture.  Sprinkle with the bread crumb mixture.
4. Bake for 5 minutes or until the bread crumb mixture is golden brown.

The recipe is from Cambells you can find it by clicking HERE