Cooking Directions

• 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 crumb mixture.
• Bake for 5 minutes or until the bread crumb mixture is golden brown.

Ingredients

• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
• 0.5 cup milk
• 2 tablespoons chopped pimiento (optional)
• 1 cup frozen green peas
• 2 cans (about 5 ounces each) tuna in water, drained
• 4 ounces (about 2 cups) medium egg noodles, cooked and drained
• 2 tablespoons plain dry bread crumbs
• 1 tablespoon butter, melted