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Tuna tossed with noodles, peas and pimiento in a creamy sauce is baked until bubbling with crunchy crumb topping.
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
1/2 cup milk
1 cup cooked peas
2 tablespoons chopped pimientos
2 cans (about 6 ounces each) tuna, drained and flaked
2 cups hot cooked medium egg noodles
2 tablespoon dry bread crumbs
1 tablespoon butter, melted
Submitted by: Rachel B.
Date: 08/13/2009
This was really delicious. I used Mushroom soup and added two cups of cheese (One cup to the mixture and one cup on top). Surprisingly good, I will be making it again:)
Submitted by: jamie g.
Date: 05/24/2009
My family loves this....I left out the pimentos and I used the Cream of Mushroom soup instead. I also added diced onions and cheese and some diced celery. Very yummy!
Submitted by: Anita K.
Date: 02/03/2009
To rate this a five, I use the recipe that Campbells came out with about 45 years ago. Replace the Celery soup with Mushroom soup, replace the milk with one cup of sour cream and top it with crushed potato chips. You will love it.
Submitted by: Clay M.
Date: 02/01/2009
I used canned soy beans (drained) instead of frozen peas and I also used croutons instead of bread crumbs.
Reviews 1-4 of 42
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Prep: 10 minutes
Bake: 25 minutes
Makes: 4 servings
Calories: 339
Fat: 9g
Fiber: 5g
Protein: 23g
Sodium: 845mg
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