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For a flavorful way to use leftovers, this comforting casserole can be switched up to use turkey or chicken instead of tuna.
Yield: 8 servings
Preparation Time: 20 min; Total Time: 55 min
2 | cans | (10 3/4 ounce) Campbell's Condensed Cream of Mushroom Soup | |
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1 | cup | milk | |
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2 | cups | frozen peas | |
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2 | cans | (6 ounce each) tuna, drained | |
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1/2 | of a 12 ounce package medium egg noodles (about 4 cups), cooked and drained | ||
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2 | Tablespoons | plain dry bread crumbs | |
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1 | Tablespoon | butter, melted | |
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Preheat oven to 400 degrees F
Stir the soup, milk, peas, tuna and noodles in a 3- quart casserole. Stir the bread crumbs and butter in a small bowl.
Bake the tuna mixture for 30 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.
Please note that some ingredients and brands may not be available in every store.
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