- Hot cooked medium egg noodles: 2 cups
- 6-oz cans tuna, drained and flaked: 2 Each
- Frozen peas: 1 Cups
- Chopped pimiento: 2 tablespoons
- Milk: ½ cup
- Can cream of mushroom or cream of celery soup: 1 Each
- Dry bread crumbs: 2 tablespoons
- Butter or margarine, melted: 1 tablespoon
Mix soup, milk, pimiento, peas, tuna and noodles in 1½ quart casserole. Bake at 400ºF for 20 minutes or until hot. Stir.
Mix bread crumbs with butter and sprinkle on top. Bake 5 minutes.