This is one of those super quick and simple meals you can throw together fast and stick in the oven to cook while you get other stuff done... Like hold your baby, while also folding laundry and talking on the phone like I did!
Ingredients
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or98% Fat Free)
1/2 cup milk
2 tablespoons chopped pimientos (optional)
1 cup sweet green peas
2 cans (about 5 ounces each) tuna, drained
1/4 of a 12-ounce package medium egg noodles (about 2 cups), cooked and drained
2 tablespoons plain dry bread crumbs
1 tablespoon butter, melted
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or98% Fat Free)
1/2 cup milk
2 tablespoons chopped pimientos (optional)
1 cup sweet green peas
2 cans (about 5 ounces each) tuna, drained
1/4 of a 12-ounce package medium egg noodles (about 2 cups), cooked and drained
2 tablespoons plain dry bread crumbs
1 tablespoon butter, melted
Directions
Heat the oven to 400°F. Stir the soup, milk, pimientos, if desired, peas, tuna and noodles in a 1 1/2-quart casserole. Stir the bread crumbs and butter in a small bowl. Bake the tuna mixture for 20 minutes or until hot and bubbling. Stir the tuna mixture. Sprinkle with the bread crumb mixture. Bake for 5 minutes or until the bread crumb mixture is golden brown.
Heat the oven to 400°F. Stir the soup, milk, pimientos, if desired, peas, tuna and noodles in a 1 1/2-quart casserole. Stir the bread crumbs and butter in a small bowl. Bake the tuna mixture for 20 minutes or until hot and bubbling. Stir the tuna mixture. Sprinkle with the bread crumb mixture. Bake for 5 minutes or until the bread crumb mixture is golden brown.
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