Tuna Noodle Casserole

I clearly remember my mother making this dish for the four of us for a typical family dinner during the week. She definitely knew it was one of our favorites!

Ingredients:

1 can of cream of mushroom soup
½ cup milk
1 cup cooked peas
2 T chopped pimiento (optional)
2 cans (about 6 oz. each) tuna, drained and flaked
2 cups hot cooked medium egg noodles
2 T dry bread crumbs
1 T margarine, melted

What to do?

In 2 quart casserole dish mix soup, milk, peas, pimiento, tuna and noodles and bake at 400 degrees for 20 minutes or until hot. Stir and sprinkle bread crumbs mixed with margarine over tuna mixture. Bake for 5 more minutes or until bread crumbs are golden.