Tuna noodle casserole recipe

Easy Recipe:

Use 2 cans soup, 1 cup milk, 1/4 cup pimiento, two 12-ounce cans tuna, 6 ounces (about 4 cups) egg noodles, 2 tablespoons bread crumbs and 1 tablespoon butter. Bake in a 2-quart casserole for 30 minutes or until hot, then for another 5 to brown the bread crumb mixture.

Expert Recipe:

Ingredients

  • 1 can (10 1/2 ounces) Mushroom Soup
  • 1/2 cup milk
  • 2 tablespoons chopped pimiento
  • 1 cup frozen green peas (about 4 1/2 ounces)
  • 2 cans (about 5 ounces each) tuna in water, drained
  • 2 cups cooked egg noodles
  • 2 tablespoons plain dry bread crumbs
  • 1 tablespoon butter, melted

  • Step 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.  Season the mixture with salt and pepper.  Stir the bread crumbs and butter in a small bowl.

  • Step 2

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

  • Step 3

    Bake for 5 minutes or until the bread crumb mixture is golden brown.

+ 1 more advice

Order it from a local restaurant 🙂