This easy, cheesy, noodle tuna casserole has been a family favorite for generations. Kids love the peas and the crunchy cereal topping, moms love the solid nutrition they get in every bite. A simple and classic weeknight meal!
1 can(6 1/2 oz.) chunk light tuna in water, well-drained and flaked
1 can(10 1/2 oz.) condensed cream of mushroom soup
1/3 cupfat-free milk
2 cupsegg noodles, cooked and drained
1/2 cupcooked peas
1/2 cupthinly sliced celery
2 tablespoonschopped pimiento
1. In small mixing bowl, toss 1 cup of the KELLOGG'S ALL-BRAN COMPLETE Wheat Flakes cereal with the melted BUTTER. Set aside for topping. Set aside 1/2 cup of the cheese.
2. Stir together remaining cereal, remaining cheese, tuna, soup, and milk in large mixing bowl. Stir in noodles, peas, celery, and pimiento. Spread in 10 x 6 x 2-inch (1 1/2-quart) glass baking dish. Sprinkle with cereal topping.
3. Bake at 350° F for 25 minutes. Top with reserved cheese. Bake about 5 minutes longer or until cheese melts and tuna mixture is thoroughly heated.