Festive Tuna Casserole

Ingredients

2 cans Wild Planet Wild Albacore Tuna
2 cans Campbell’s Cream of Mushroom Soup
1 can Le Sueur Very Small Young Peas
1 4 oz jar of Dromendary Diced Pimientos
1 cup milk
1/4 tsp white pepper
1/2 tsp salt
1 Tablespoon California Olive Ranch Extra Virgin Olive Oil
1 16 oz box of De Cecco Pasta Tricolore Farfelle
4 Tablespoons Progresso Bread Crumbs Italian Style
2 Tablespoons Land O Lakes Unsalted Butter

Instructions

Preheat oven to 400 degrees Fahrenheit. Bring 4 quarts of water to boil adding 1 teaspoon of salt and 1 Tablespoon of olive oil. Once water is boiling, put in the pasta stirring constantly for the first 30 seconds. Let boil 6 minutes. The pasta should be cooked al dente. While the pasta is cooking, In a large mixing bowl mix cream of mushroom soup, peas, pimientos, milk and white pepper. Then crumble the tuna and mix. Once combined set aside. Drain the pasta and pour into a 9 ½ by 11 inch casserole dish. Pour the tuna and soup mixture over the noodles and mix together well. Put the casserole into the oven and bake for 25 minutes.

Next, we will prepare the topping. Melt the 2 Tablespoons butter. Mix the melted butter and breadcrumbs in a small mixing bowl and set aside. After 25 minutes, the casserole should be warm and bubbling. Sprinkle the breadcrumb mixture over the top of the casserole and cook for 5 more minutes. Remove casserole from the oven and let stand for 5 minutes.

Serves 4 to 6.