Tuna Noodle Casserole

Keith decided he and his dad needed a vacation together to Sturgis, South Dakota for the motorcycle rally so I was left all alone for the week. I used the opportunity to have meals Keith doesn't like. One night that my mom was visited I made Tuna Noodle Casserole, a favorite that neither of our hubby's eats. Here is the recipe I used.

What you need:

• 1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
• 1/2 cup milk
• 2 tablespoons chopped pimentos (optional)
• 1 cup frozen peas
• 2 (6 ounce) cans tuna, drained and flaked
• 2 cups hot cooked medium egg noodles
• 2 tablespoons dry bread crumbs
• 1 tablespoon butter or margarine

What you do:

1. Mix soup, milk, pimiento, peas, tuna and noodles in 1 1/2-quart casserole. Bake at 400 degrees F for 20 minutes or until hot. Stir.
2. Mix bread crumbs with butter and sprinkle on top. Bake 5 minutes.