2 cans (10 3/4 oz. each) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) 1 c. milk 1/4 c. chopped pimientos 2 c. Birds Eye® Sweet Garden Peas 2 cans (12 oz. each) tuna, drained 1/2 of a 12-oz. pkg. medium egg noodles (about 4 c.), cooked and drained 2 Tbsp. plain dry bread crumbs 1 Tbsp. butter, melted
What to do:
1. Heat the oven to 400°F. Stir the soup, milk, pimientos, if desired, peas, tuna and noodles in a 2-qt. casserole. Stir the bread crumbs and butter in a small bowl. 2. Bake the tuna mixture for 30 min. or until hot and bubbling. Stir the tuna mixture. Sprinkle with the bread crumb mixture. 3. Bake for 5 min. or until the bread crumb mixture is golden brown.
