Classic Tuna Noodle Casserole

Classic Tuna Noodle Casserole

1 can (10 3/4 oz.) Campbell's® Cream of Mushroom Soup
1/2 cup milk
1 cup cooked peas
2 tbsp. chopped pimiento (optional)
2 cans (about 6 oz. each) tuna, drained and flaked
2 cups hot cooked medium egg noodles (I actually use a whole pkg., I also pre-cook them)
2 tbsp. dry bread crumbs
1 tbsp. butter OR margarine, melted

PREHEAT oven to 400°F. MIX soup, milk, peas, pimiento, tuna and noodles in 1 1/2-qt. baking dish. BAKE 20 min. or until hot. Stir. MIX bread crumbs with butter. Sprinkle on top. Bake 5 min. Makes 4 servings (we usually sprinkle some cheese on top too...whatever we have - parmesan, cheddar - just add when the bread crumbs go on)