Tuna Noodle Casserole with Lima Beans
This Tuna Nodle Casserole with Lima Beans is a must for any summer soiree.
Ingredients
- 1 12 oz bag wide egg noodles
- 2 tablespoons butter
- 1 1- 1/2 oz can cream of mushroom soup
- 1 7 oz can tuna; drained and flaked
- 1 4 oz jar diced pimentos
- 1 14 1/2 oz can Margaret Holmes Seasoned Medium Lima Beans
Instructions
- Heat oven to 350 degrees F.
- Boil noodles according to bag directions.
- Drain and return to pot along with 2 tablespoons butter.
- Add cream of mushroom soup (do not dilute) and stir to coat noodles.
- Add flaked tuna, pimentos and lima beans; mix well.
- Transfer to a 6 cup casserole dish and bake for 20 minutes to heat through.