Tuna Noodle Casserole

Prep: 10 minutes Bake: 25 minutes
Makes: 4 servings

1 10 3/4-ounce can Cream of Mushroom Soup
1/2 cup milk
1 cup cooked peas
2 cans (about 6 ounces each) tuna, drained
2 cups hot cooked medium egg noodles
2 tablespoons dry bread crumbs
1 tablespoon butter, melted

  1. Stir soup, milk, peas, tuna and noodles in 1 1/2-quart casserole.
  2. Bake at 400F for 20 minutes or until hot. Stir.
  3. Mix bread crumbs with butter and sprinkle on top. Bake for 5 minutes more.
  4. For a cheese topping instead of buttered breadcrumbs, sprinkle 1/2 cup shredded Cheddar cheese over casserole.

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