1 can Condensed Cream of Mushroom Soup or Condensed 98% Fat-Free Cream of Mushroom Soup
1/2 cup milk
2 tablespoons chopped pimientos (optional)
1 cup frozen green peas
2 cans tuna in water, drained
2 cup medium egg noodles, cooked and drained
2 tablespoons plain dry bread crumbs
1 tablespoon butter, melted
- Heat the oven to 400°F. Stir the soup, milk, pimientos, if desired, peas, tuna and noodles in a 1 1/2-quart casserole. Stir the bread crumbs and butter in a small bowl.
- Bake the tuna mixture for 20 minutes or until hot and bubbling. Stir the tuna mixture. Sprinkle with the bread crumbs mixture.
- Bake for 5 minutes or until the bread crumb mixture is golden brown.