This comforting and reliable classic features tuna, egg noodles, cream of mushroom soup and peas.

• 1 can (10¾ ounces) Campbell’s Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)</li)
• ½ cup milk
• 2 tablespoons chopped pimientos (optional)
• 1 cup Birds Eye Sweet Garden Peas
• 2 cans (about 6 ounces each) tuna, drained
• 2 cups medium egg noodles, cooked and drained
• 2 tablespoons dry bread crumbs
• 1 tablespoon butter, melted

1. Heat the oven to 400°F. Stir the soup, milk, pimientos, if desired, peas, tuna and noodles in a 1½-quart casserole. Stir the bread crumbs and butter in a small bowl.
2. Bake the tuna mixture for 20 minutes or until hot and bubbling. Stir the tuna mixture. Sprinkle with the bread crumb mixture.
3. Bake for 5 minutes or until the bread crumb mixture is golden brown.

Recipe Tips:

Easy Substitution: This recipe is also great using Campbell’s® Condensed Cream of Celery or 98% Fat Free Cream of Celery Soup.

Serves: 4