Last week I made the Campbell’s Classic Tuna Noodle Casserole Recipe with a few additions of my own. You’ll find the original recipe below along with my notations on what I added. It made for a great weeknight dinner for our family of four.
Additions: I added 1/2 cup of shredded Italian Cheese, 1 tsp. salt, 1/2 tsp. ground black pepper, 1 Tbsp. parsley flakes and an additional 1 tbsp. of melted butter.
Campbell’s Classic Tuna Noodle Casserole Recipe
1 can Campbell’s Condensed Cream of Mushroom Soup
1/2 cup Milk
1 cup Frozen Peas
2 tbsp. Pimientos, chopped (optional)
2 cans (6 oz.) Tuna, drained and flaked
2 cups Noodles, cooked and drained (I used Elbows)
2 tbsp. dry bread crumbs
1 tbsp. butter, melted
Preheat oven to 400 degrees F. (I used a 3-quart casserole baking dish).
Stir soup, milk, peas, pimientos, tuna and noodles in a 1 1/2 quart baking dish. Stir bread crumbs and butter in a small bowl. (This is also when I added in the additions that I listed above).
Bake for 20 minutes in a 400 degrees F. preheated oven or until tuna mixture is hot and bubbling. Stir tuna mixture. Sprinkle the buttered bread crumbs on top.
Place back into the oven and bake for 5 minutes or until bread crumbs are golden brown. Remove and serve immediately.
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