Tuna Noodle Casserole (My mom got the recipe out of a magazine.)
2 cans (10 3/4 oz. each) Cream of Mushroom Soup
1 c. milk
2 c. frozen peas (I didn't put this in because I don't really care for peas, it was still really good.)
2 cans (about 12 oz. each) tuna, drained
4 c. hot, cooked medium egg noodles
2 tbsp. dry bread crumbs
1 tbsp. butter, melted
1. Stir soup, milk, peas, tuna and noodles in a 3-qt. casserole.
2. Bake at 400 degrees F. for 30 min. or until hot. Stir.
3. Mix bread crumbs with butter and sprinkle over tuna mixture. bake for 5 min. more.
Makes 6 servings