What You'll Need
2 cans (10 1/2 ounces each) Campbell’s® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 cup reduced fat (2%) milk
1/4 cup chopped pimiento
2 cups frozen green peas
2 cans (12 ounces each ) tuna, drained
6 ounces medium egg noodles (1/2 of a 12-ounce package), cooked and drained (about 4 cups)
2 tablespoons plain dry bread crumbs
1 tablespoon butter, melted
Heat the oven to 400°F. Stir the soup, milk, pimientos, if desired, peas, tuna and noodles in a 2-quart casserole. Stir the bread crumbs and butter in a small bowl.
Bake the tuna mixture for 30 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.