Top Ten Comfort Foods — Tuna Fish Casserole

Am I right or what? And there must be peas. It’s not real without the really green little peas.

This is the OFFICIAL Campbell’s Soup recipe with my comments. I was going to put my own recipe in here but realized the quantity of ingredients would be wrong because I use a “bunch of peas”, a “can or two of tuna”, whatever size can of creamed whatever kind of soup I have in the pantry… and I add more milk if it “looks” thick, and use whatever kind of noodles I have in the pantry… which works but you might want better details.

1 can (10 3/4 oz.) Campbell’s® Condensed Cream of Celery Soup (Regular or 98% Fat Free) *or mushroom
1/2 cup milk
1 cup cooked peas (or frozen peas for a zing)
2 tbsp. chopped pimentos (what??? I never added that, hmmmm…)
2 cans (about 6 oz. each) tuna, drained and flaked
2 cups hot cooked medium egg noodles
2 tbsp. dry bread crumbs (crushed potato chips really work best here, old family favorite)
1 tbsp. butter OR margarine, melted

Directions:

PREHEAT oven to 400°F.

MIX soup, milk, peas, pimiento, tuna and noodles in 1 1/2-qt. baking dish.

BAKE for 20 min.

STIR . Mix bread crumbs with butter. Sprinkle on top. Bake 5 min. or until hot.

Serve with your favorite frozen vegetable combination. For dessert serve ice cream.

To melt butter, remove wrapper and place in microwave-safe cup. Cover and microwave on HIGH 30 seconds.