Tuna Noodle Casserole

• 2 cans cream of mushroom soup
• 2 cups milk
• 2 cups frozen peas
• 2 (6 ounce) cans tuna, drained
• 4 cups hot, cooked medium egg noodles
• 2 tablespoons dry bread crumbs
• 1 tablespoon butter, melted
• Salt and pepper, to taste

Stir soup, milk, peas, tuna, and noodles in a 3 quart (13x9) casserole dish.Bake at 400 degrees F for 30 minutes or until hot. Mix breadcrumbs with butter and sprinkle over tuna mixture. Bake for 5 minutes more. Makes 6 servings.

Variation: In place of bread crumbs, sprinkle 1/2 cup shredded Cheddar over hot casserole.