Ingredients:

-1 can (10 3/4 oz.) Condensed Cream of Mushroom Soup
-1/2 cup milk
-2 tablespoons chopped pimiento
-1 cup frozen peas
-2 cans (about 6 oz. each) tuna, drained and flaked
-2 cups hot cooked medium egg noodles
-2 tablespoons dry bread crumbs
-1 tablespoon butter

1. Mix soup, milk, pimiento, peas, tuna and noodles in 1 1/2-qt. casserole dish
2. Bake at 400°F for 20 minutes or until hot; stir
3. Mix bread crumbs with butter and sprinkle on top
4. Bake 5 minutes and serve

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