Tuna Noodle Casserole 03
2 (10.75 ounce) cans cream of mushroom soup
1 cup milk
2 cups frozen peas
2 (6.5 ounce) cans tuna, drained, flaked
4 cups hot cooked medium egg noodles
2 tablespoons bread crumbs
1 tablespoon butter
Preheat oven to 400. In 1 1/2 quart casserole, combine soup, milk, peas, tuna and noodles. Bake for 20 minutes, or until hot. Stir.
In bowl, combine
 bread crumbs and butter. Sprinkle over top. Bake for 5 minutes.
Makes 4 servings.