Servings: 4

Prep Time: 20 Min.

Cook Time: 25 Min.

What you need:

(touch checkbox to add ingredients to your shopping list)

1 can (10-3/4 oz.) Campbell's® Cream of Celery Soup (Regular or 98% Fat Free)
1/2 c. milk
1 c. Birds Eye® Sweet Garden peas
2 Tbsp. chopped pimientos
2 cans (about 6-oz. ea.) tuna, drained
2 c. medium egg noodles, cooked and drained
2 Tbsp. dry breadcrumbs
1 Tbsp. butter, melted

What to do:

1. Heat the oven to 400°F. Stir the soup, milk, peas, pimientos, if desired, tuna and noodles in a 1 1/2-quart baking dish. Stir the bread crumbs and butter in a small bowl.
2. Bake for 20 min. or until the tuna mixture is hot and bubbling. Stir the tuna mixture. Sprinkle with the bread crumb mixture.
3. Bake for 5 min. or until the bread crumb mixture is golden brown.

Recipe tips: Easy Substitution: Substitute Campbell's® Condensed Cream of Mushroom Soup for the Cream of Celery.

Nutritional information:

Calories: 296;   Total Fat: 10g;   Saturated Fat: 4g;   Cholesterol: 57mg;   Total Carbs: 28g;   Fiber: 4g;   Protein: 23g;   Sodium: 750mg;