A tuna noodle casserole on CampbellsKitchen.com features cream of celery soup, peas and pimientos. A light version on TasteOfHome.com uses cream of mushroom soup, red pepper, light mayonnaise and mustard.
To make the Campbell's version, mix 1 can Campbell’s Condensed Cream of Celery Soup (regular or fat-free) with 1/2 cup milk, 1 cup frozen peas, 2 tablespoons chopped pimientos, 10 ounces of canned tuna, drained, and 2 cups of cooked egg noodles. Place the mixture in a glass baking dish and bake at 400 F for about 20 minutes.
In a small bowl, mix 2 tablespoons bread crumbs with 1 tablespoon of melted butter. Top the baked casserole with the bread crumbs and bake for five minutes longer. Serve immediately.
For the Taste of Home recipe, mix cooked egg noodles (measured 3 cups before cooking) with 1 can low-fat condensed cream of mushroom soup, 1/2 cup fat-free milk, 2 tablespoons low-fat mayonnaise, 1/2 teaspoon ground mustard, 1 jar (about 6 ounces) sliced mushrooms, drained, 1 can of drained albacore white tuna, and 1/4 cup chopped roasted sweet red pepper. Spray a baking dish with cooking spray and add tuna mixture. For an optional topping, in a small bowl combine 1/4 cup Italian seasoned bread crumbs with 1 tablespoon melted butter and 1/2 teaspoon paprika. Sprinkle topping over the casserole and bake at 400 F until bubbly, about 30 minutes.