10-3/4 ounce can condensed cream of mushroom soup
1/2 cup milk
2 (6 ounce) cans tuna, drained, flaked
1 cup frozen baby peas
1/4 cup red bell pepper, diced
3 cups cooked pasta (such as elbow macaroni or egg noodles)
1/2 cup bread crumbs mixed with 2 tablespoons of melted butter
1. Heat oven to 400 degrees F. In 9-inch-by-12-inch baking dish, combine soup, milk, tuna, peas, bell pepper and pasta. Bake for 20 minutes.
2. Remove from oven and stir mixture thoroughly. Top with the bread crumbs and butter, return the dish to the oven and bake for about 15 minutes longer, until the topping is nicely browned and the casserole is bubbling around the edge of the dish. Serve hot.
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