Cream of Celery Soup and Tuna Casserole
Ingredients
- 1 can Cream of Celery Soup.
- ½ cup milk.
- 1 cup cooked peas.
- 2 tbsp. chopped pimiento (optional).
- 2 cans (6 oz. Each) tuna, drained an flaked.
- 2 cups hot cooked medium egg noodles.
- 2 tbsp. dry bread crumbs.
- 1 tbsp. butter or margarine, melted.
Preheat over to 400°.
Mix soup, milk, peas, pimiento, tuna and noodles in 1½ quart casserole dish.
Bake 20 min. Stir.
Mix bread crumbs with butter. Sprinkle on top. Bake 5 min. Or until hot.