Tuna Noodle Casserole

By á-3646

Ingredients

• 1 can (10 3/4 oz) cream of mushroom soup
• 1/2 cup milk
• 2 tbsp chopped pimientos (optional)
• 1 cup frozen peas
• 2 cans tuna, drained
• 1/4 of a 12 oz pkg medium egg noodles, cooked and drained
• 2 tbsp plain dry bread crumbs
• 1 tbsp butter, melted

Preparation

Step 1

Heat oven to 400*.

Stir soup, milk, pimientos, if desired, peas, tuna and noodles in a 1 1/2 quart casserole. Stir tuna mixture. Stir the bread crumbs and butter in small bowl.

Bake tuna mixture 20 minutes or until hot and bubbling. Stir tuna mixture. Sprinkle with bread crumb mixture.

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