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.
Cooking tips
- Read through all instructions before starting
- Prep all ingredients before cooking
- Adjust seasonings to taste
- Let rest for best results
Storage
- Store leftovers in the refrigerator
- Best consumed within 2–3 days
- Can be frozen for up to 3 months
- Reheat gently before serving