1 (10¾-ounce) can condensed cream of celery or mushroom soup
½ cup milk
2 cups hot cooked medium egg noodles, drained
1 cup cooked green peas, drained
2 tablespoons chopped, canned pimiento (optional)
2 (6-ounce) cans tuna in water, drained and flaked
¼ cup shredded Cheddar cheese (optional)
2 tablespoons dry bread crumbs
1 tablespoon butter, melted

Preheat oven to 400 degrees. Lightly butter 1½-quart casserole.

Mix soup and milk in casserole. Stir in noodles, peas, pimiento and tuna.

Bake, uncovered, 20 minutes; stir.

Mix cheese with bread crumbs in a small bowl. Scatter evenly over tuna mixture; bake 5 minutes more, until lightly browned.