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Prep: 10 minutes Bake: 3 hours

Makes: 6 servings (about 1 1/3 cups each)

Ingredients:

- 2 cans (10 3/4 ounces each) Campbell’s® Condensed Cream

of Mushroom Soup (Regular or 98% Fat Free)

- 1 1/4 cups milk

- 2 cups frozen peas, thawed

- 2 cans (about 12 ounces each) tuna, drained

- 1/2 of a 12-ounce package uncooked medium egg noodles (about 4 cups)

Directions:

1. Stir the soup, milk, peas, tuna and noodles in the removable stoneware

of the Casserole Crock

slow cooker.

2. Cover and cook on LOW for 3 to 4 hours or until the noodles are tender.

Stir before serving.

Time-Saving: This recipe may also be cooked on HIGH for 2 1/2 to 3 hours.

Easy Substitution: Substitute Campbell’s® Condensed Cream of Celery Soup

for the Cream of Mushroom.

Tuna Noodle Casserole