Classic Tuna Noodle Casserole
Recipe - Woodbury Wine & Spirits
Classic Tuna Noodle Casserole
Prep Time5 Minutes
Servings4
Cook Time25 Minutes
Ingredients
1 can (10.5 ounces) Campbell’s Condensed Cream of Mushroom Soup
1/2 cup milk
2 tablespoons chopped pimiento
1 cup frozen green peas
2 cans (5 ounces each) tuna in water, drained
2 cups egg noodles (cooked al dente from about 4 oz dry)
1 1/2 cups Old Dutch RIP-L chips, slightly crushed
Directions
- Heat the oven to 400°F. Stir the soup, milk, pimientos, if desired, peas, tuna and noodles in a 1½-quart casserole; mix well to ensure even heating. Season the mixture with salt and pepper to taste.
- Bake for 20 minutes or until hot and bubbling slightly at the edges. Stir the tuna mixture and sprinkle with the chips. Bake for 5 minutes or until warmed through.
5 minutes
Prep Time
25 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Directions
- Heat the oven to 400°F. Stir the soup, milk, pimientos, if desired, peas, tuna and noodles in a 1½-quart casserole; mix well to ensure even heating. Season the mixture with salt and pepper to taste.
- Bake for 20 minutes or until hot and bubbling slightly at the edges. Stir the tuna mixture and sprinkle with the chips. Bake for 5 minutes or until warmed through.