Classic Tuna Noodle Casserole

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup(Regular or 98% Fat Free)

1/2 cup milk

1 cup Birds Eye® Sweet Garden Peas

2 tablespoons chopped pimientos

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

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

RECIPE TIPS

• Serving Suggestion: Serve with your favorite vegetable combination. For dessert serve ice cream.
• Easy Substitution: Substitute Campbell's® Condensed Cream of Mushroom Soup for the Cream of Celery.