Ingredients

The following ingredients have 10 Servings
  • 14 oz egg noodles
  • 2 cans cream of celery soup
  • 1 cup milk
  • 2 tablespoons dried parsley flakes
  • 1 ½ teaspoons dried thyme
  • 14 oz canned tuna (two small cans)
  • 10 oz frozen peas (thawed)
  • 4 oz of pimentos (diced)
  • salt and pepper to taste
  • 2 cups shredded cheddar cheese
  • ¼ cup breadcrumbs

Instruction

  • Cook egg noodles until just under al dente.
  • In a very large bowl, toss together ingredients except for 1 cup of shredded cheese and breadcrumbs. Taste for seasonings, adjust with salt and pepper.
  • Grease the inside of a large slow cooker, add mixed ingredients. Top with remaining shredded cheese and breadcrumbs.
  • Cover and bake on high for two hours or low for 4-6 hours.