Ingredients
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1 (10 1/2 ounce) can condensed cream of mushroom soup
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1/2 cup milk
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1 cup cooked peas
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2 (6 ounce) cans tuna, drained and flaked
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2 cups hot cooked egg noodles (about 1 cup uncooked)
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2 tablespoons dry breadcrumbs
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1 tablespoon butter, melted
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1/4 cup cheddar cheese, shredded
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2 tablespoons pimiento, chopped
Instructions
- In a 1 ½ quart casserole dish, mix soup, milk, pimiento, peas, tuna and noodles.
- Bake at 400 degrees Fahrenheit for 20 minutes or until hot.
- Stir.
- Mix breadcrumbs with butter and cheese and sprinkle over noodle mixture.
- Bake 5 minutes more.