1 can Campbell's cream of celery soup
1/2 c. milk
2 c. cooked egg noodles
1 c. cooked peas
2 tbsp. chopped pimiento
2 cans (about 7 oz. ea.) tuna, drained & flaked
1 tbsp. butter
2 tbsp. dry bread crumbs

MICROWAVE: In 2 quart microwave safe casserole, combine soup and milk; stir in noodles, peas, pimiento and tuna. Cover; microwave on HIGH 9 minutes or until hot, stirring twice during heating. Meanwhile, in small saucepan, in hot butter, stir bread crumbs until lightly browned. Sprinkle over noodle mixture. 4 servings.

CONVENTIONAL: Prepare as above using 1 1/2 quart casserole. Bake at 400 degrees for 25 minutes. Top with buttered bread crumbs. Bake 5 minutes.