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Classic Tuna Noodle Casserole

1 can (10 3/4 oz.) Campbell's cream of celery soup (cream of mushroom works too)
1/2 cup milk
2 cups cooked medium egg noodles (2 cups uncooked)
1 cup cooked peas
2 Tbsp. chopped pimento
2 cans (about 7 oz. each) Tuna, drained & flaked
1 Tbsp. butter
2 Tbsp. fine dry bread crumbs

In a 1 1/2 quart casserole, combine soup and milk. Stir in noodles, peas, pimento and Tuna. Bake at 400 F for 25 minutes or until hot. Stir. Meanwhile, in a small saucepan over medium heat, in hot butter, stir bread crumbs until lightly browned. Top casserole with bread crumbs. Bake 5 minutes more.

Makes 4 servings

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