Ingredients:
1 (10 3/4 ounce) cans condensed cream of mushroom soup or 1 (10 3/4 ounce) cans 98% fat-free cream of mushroom soup
1/2 cup milk
2 tablespoons chopped pimiento (optional)
1 cup frozen peas and carrots
2 (6 ounce) cans canned tuna, drained and flaked
2 cups hot cooked egg noodles or 2 cups noodles, of choice
2 tablespoons dry breadcrumbs
1 tablespoon butter or 1 tablespoon margarine
Directions:
Mix soup, milk, pimiento, peas/carrots, tuna and noodles in 1 1/2-quart casserole.
Bake at 400 F for 20 minute or until hot; stir.
Mix bread crumbs with butter and sprinkle on top. Bake 5 minute.
Servings: 4
Time preparation: 10 min.
Time total: 40 min.