1 10 3/4 ounce can Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup milk
2 tablespoons chopped pimientos (optional)
1 cup Birds Eye® Sweet Garden Peas
2 6 ounce cans tuna, drained
2 cups medium egg noodles, cooked and drained
2 tablespoons dry bread crumbs
1 tablespoon butter, melted
Heat the oven to 400 degrees 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 crumb mixture.
Bake for 5 minutes or until the bread crumb mixture is golden brown.
Easy Substitution: This recipe is also great using Campbell's® Condensed Cream of Celery or 98% Fat Free Cream of Celery Soup.