Jewel Box

 

Five years ago I posted a recipe for Tuna Noodle Casserole that doesn’t call for canned soup https://mombowe.blogspot.com/2016/11/fish-platter.html. It’s delicious, and well worth the effort. But if you’re pressed for time or don’t have Dijon and Monterey Jack on hand, this will do:

 

Easy Tuna Noodle Casserole

 

1 can (10 1/2 ounces) cream of mushroom soup

1/2 cup milk

2 tablespoons chopped pimiento (Optional, but don’t knock it till you’ve tried it.)

1 cup peas

2 cans (5 ounces each) tuna, drained

2 cups cooked egg noodles (Other pasta varieties work, too.)

2 tablespoons plain dry bread crumbs

1 tablespoon unsalted butter, melted

 

Preheat oven to 400F. Combine first six ingredients in a large bowl; gently toss. Transfer to a covered baking dish and bake 20 minutes. In a small bowl, mix butter and bread crumbs. Sprinkle evenly over casserole and continue baking about five minutes, until top is golden brown.