Sometimes you really crave something simple - a yummy comfort food like tuna noodle casserole. I wouldn't change or add anything to this recipe - except I don't like mushrooms, so I use cream of celery.

2 cans Cream of Mushroom Soup
1 cup milk
2 cups frozen peas
2 cans tuna, drained
4 cups medium egg noodles, cooked and drained
2 tbsp dry bread crumbs
1 tbsp butter, melted

Stir soup, milk, peas, tuna and noodles in a 3-quart casserole dish.
Bake at 400 for 30 minutes or until hot. Stir.
Mix bread crumbs with butter and sprinkle over tuna mixture. Bake for 5 minutes or until breadcrumbs are browned.

8 servings