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    Tuna-Noodle Casserole


    Source of Recipe


    BELGIOIOSO®
    Tuna-Noodle Casserole
    Makes 4 servings

    Ingredients
    1 tablespoon butter
    3/4 cup diced onion
    1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
    1 cup milk
    3 cups hot cooked egg noodles
    2 cans (about 6 ounces each) tuna, drained and flaked
    1-1/4 cups frozen peas
    1 jar (2 ounces) diced pimientos, drained
    1 tablespoon lemon juice
    1/4 teaspoon salt
    1/4 teaspoon black pepper
    1/2 cup fresh bread crumbs
    1/2 cup grated BELGIOIOSO® Parmesan Cheese





    Preheat oven to 450°F. Melt butter in medium saucepan over medium-high heat. Add onion; sauté 3 minutes. Add soup and milk. Cook 3 minutes, whisking constantly. Combine soup mixture, noodles, tuna, peas, pimientos, lemon juice, salt and pepper in 2-quart casserole. Combine bread crumbs and BelGioioso Parmesan Cheese in separate bowl; sprinkle over tuna mixture. Bake at 450°F for 15 minutes or until hot and bubbly.



 

 

 

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