Pella — 2 cans (10 3/4 oz. each) Campbell's Condensed Cream of Mushroom Soup (regular or 98% fat free)
1 cup milk
1/4 cup chopped Dromedary pimientos
2 cups Birds Eye Sweet garden peas
2 cans (12 oz. each) tuna, drained
1/2 of a 12-oz. package medium egg noodles (about 4 cups), cooked and drained
2 Tbsp. plain dry bread crumbs
1 Tbsp. butter, melted
1. Preheat oven to 400F.
2. Stir the soup, millk, pimientos (if desired), peas, tuna, and noodles in a 2-quart casserole dish.
3. Stir the bread crumbs and butter in a small bowl.
4. Bake the tuna mixture for 30 minutes or until hot and bubbling. Stir the tuna mixture. Sprinkle with the bread crumb mixture.
5. Bake for 5 minutes or until the bread crumb mixture is golden brown.