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Tuna Casserole Recipe

Tuna Casserole Recipe

8 servings



12 ounces thin egg noodles, cooked

2 cans solid white tuna in water, drained, flaked

1 jar diced pimientos, drained

8 ounces mushrooms, sliced

1 can each: reduced-fat cream of mushroom soup, reduced-fat cream of celery soup

1 cup water

1/2 cup dry bread crumbs


Place half the noodles in 2 1/2 quart casserole. Layer half the tuna, pimientos, and mushrooms on noodles. Repeat layers. Pour combined soup and water over casserole, top with bread crumbs. Bake, covered, at 375 degrees for 20 minutes, bake uncovered until browned and bubbly, about 15 minutes.

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