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Tuna Noodle Casserole
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Instructions
1
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Preheat oven to 400 degrees F.
2
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Cook egg noodles according to package directions. Drain and set aside.
3
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Add two cans cream of mushroom soup and 1 cup milk to a large bowl, whisking to combine. Stir in onion, celery, pimentos (drained) and frozen peas.
4
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Drain canned tuna and break up into the bowl. Fold in cooked noodles, season with salt and pepper and pour into a 3-quart casserole dish.
5
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Melt 2 tablespoons butter and stir in ½ cup breadcrumbs. Sprinkle topping evenly over the casserole. Bake in a preheated oven for 25 to 30 minutes until topping is crispy and casserole is bubbly.
6
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Serve.
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