#247 - Tuna Noodle Casserole

(by Shirley McNevich)

2 - 10.75oz. cans Campbell's cream of mushroom soup
1 cup milk
2 cups frozen peas
2 - 12oz. cans tuna (drained)
4 cups of hot (cooked) medium egg noodles (cooked according to package directions)
2 slices of bread broken in bite sized pieces
1 TBSP melted butter

Stir milk, peas, soup, tuna and noodles together in a bowl using a spoon. Pour into greased 3 qt. casserole. Add bread crumbs to the top. Sprinkle the melted butter over the top of the bread crumbs. Bake at 400 degrees for 30 minutes.

#246 - Tuna Rice Casserole

(by Shirley McNevich)

2 - 6oz. cans tuna (drained)
1 - 10oz. package frozen peas (cooked according to package directions and drained)
3 cups cooked rice (cooked according to package directions and drained)
3/4 cup water
1 - 10oz. can Campbell's cheddar cheese soup
2 slices of bread

In a large bowl, combine tuna, cooked peas, and cooked rice--mix well with a spoon. In a separate bowl, combine the cold cheddar cheese soup and water. Pour cheese soup mixture on top of tuna mixture and mix with a spoon. Pour everything into a greased casserole dish. Break up two slices of bread into bite sized pieces and place on top of casserole. Bake uncovered at 400 degrees for 20 minutes.