- 1 (10 3/4 ounce) can Campbell's Cream of Mushroom Soup
- 1⁄2 cup milk
- 2 tablespoons chopped pimiento (optional)
- 1 cup frozen peas
- 2 (6 ounce) cans tuna, drained and flaked
- 2 cups medium egg noodles, hot cooked
- 2 tablespoons dry breadcrumbs
- 1 tablespoon butter or 1 tablespoon margarine
- Mix soup, milk, pimiento, peas, tuna and noodles in 1 1/2-qt. casserole. Bake at 400°F for 20 minute or until hot. Stir.
- Mix bread crumbs with butter and sprinkle on top. Bake 5 minute.