1 can (10-3/4 oz.) condensed cream of mushroom soup
1/4 cup milk
1/2 lb. (8 oz.) VELVEETA®, cut up
1 can (6 oz.) tuna, drained, flaked
2 cups (4 oz.) noodles, cooked, drained
2 Tbsp. chopped pimento
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Let's Make It
Cook and stir onion and green pepper in 1 tablespoon of the butter in large saucepan on medium heat until tender; remove from saucepan.
Stir soup and milk in same saucepan on low heat. Add VELVEETA; stir until melted. Stir in onion mixture, tuna, noodles and pimiento.
Spoon into greased 1-1/2-quart casserole. Top with bread cubes tossed with remaining 3 tablespoons butter, melted. Cover with foil.
Freeze. When ready to serve, bake, covered, at 375° F for 50 minutes. Uncover; continue baking 20 minutes.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
4 to 6
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.