A good tuna casserole recipe combines mushroom soup, tuna, egg noodles and peas. The casserole is baked in an oven at 400 degrees Fahrenheit for 20 minutes before a breadcrumb topping is added. The casserole is returned to the oven for five minutes to allow the topping to brown.
Preheat the oven to 400 degrees Fahrenheit. Mix together 1 can of cream of mushroom soup, 1/2 cup milk and 2 tablespoons pimentos, if desired. Stir in 1 cup frozen peas, 2 cans drained tuna, and 2 cups cooked and drained egg noodles. Spoon the mixture into a casserole dish and bake for 20 minutes.
In a small bowl, mix 2 tablespoons dry breadcrumbs and 1 tablespoon melted butter. Remove the casserole from the oven and sprinkle the breadcrumb mixture over the top. Return the casserole to the oven for another five minutes or until the topping is golden brown.
This recipe can also be made using cream of celery soup or cream of onion soup. A low-fat version can be made by substituting low-fat cream of mushroom soup and 2 percent milk.
A variation for the topping calls for using a can of French fried onions, crushed, in place of the breadcrumb mixture.