Classic Tuna Noodle Casserole

I tweak this recipe a bit to fit our taste preferences :).

1 Can Campbell's Cream of Celery Soup
1/2 Cup Milk
1 Cup cooked Peas
2 TBSP Chopped Pimiento (Optional)^^
2 Cans (6 oz each) Tuna Drained and Flaked^^^
2 Cups hot cooked medium Egg Noodles
2 TBSP Dry Bread Crumbs^^^^
1 TBSP Butter or Margarine, melted^^^^

Preheat oven to 400 degrees.
Mix soup, milk, peas, pimiento, tuna and noodles in 1 1/2 quart casserole dish.
Bake 20 minutes, stir.
Mix bread crumbs with butter. Sprinkle on top. Bake 5 minutes or until hot.^^^^

^^I've only used the Pimiento once, it tastes great with or without it.
^^^I use canned chicken instead of tuna, it gives it a different taste. We aren't tuna fans around here either, but I totally suggest trying it both ways, see which one you like best! :)
^^^^I don't bother with the dry bread crumbs, takes more work than I'm usually willing to put into it. I've used corn flakes cereal or Lays wavy potato chips, tastes great with either one, both are a family favorite :).

Family Rating*****
Reheat Rating *****