Bake: 25 minutes
Serves: 4
1 - can (10 3/4 ounces) Condensed Cream of Mushroom Soup
1/2 - cup milk
1 - can peas
2 - tablespoons chopped pimientos (optional)
2 - cans solid tuna in water, drained and flaked
2 - cups hot cooked medium egg noodles
2 - tablespoon dry bread crumbs
1 - tablespoon butter, melted
Heat the oven to 400°F. 1 - can peas
2 - tablespoons chopped pimientos (optional)
2 - cans solid tuna in water, drained and flaked
2 - cups hot cooked medium egg noodles
2 - tablespoon dry bread crumbs
1 - tablespoon butter, melted
Stir the soup, milk, peas, pimiento, tuna and noodles in a 1 1/2-quart baking dish.
Stir the bread crumbs and butter in a small bowl.
Bake for 20 minutes or until the tuna mixture is hot and bubbling.
Stir the tuna mixture.
Sprinkle with the bread crumb mixture.
Bake for 5 minutes or until the bread crumbs are golden brown.
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