• Cooking Time: 25
• 1 can Campbell's Condensed Cream of Mushroom Soup (or just use store-brand soup)
• 1/2 cup milk
• 2 Tbsp. choped pimentos (optional)
• 1 cup frozen peas
• 2 cans (6 oz. each) tuna, drained and flaked
• 2 cups hot cooked medium egg noodles
• 2 Tbsp. dry bread crumbs
• 1 Tbsp. butter or margarine

1. Mix soup, milk, pimiento, peas, tuna and noodles in 1-1/2 qt. casserole.
2. Bake at 400 F. for 20 minutes or until hot.
3. Mix bread crumbs with butter and sprinkle on top. Bake 5 minutes more.

This recipe comes from Campbell's Kitchen (campbellkitchen.com).