1 can cream of mushroom soup
1/2 c. milk
1 c. tuna (6 1/2 oz.), drained and flaked
2 c. cooked noodles
2 tbsp. parsley
2 tbsp. pimentos, chopped

Stir soup until smooth. Mix ingredients in a one quart casserole. Stir well and top with bread crumbs. Bake, uncovered, for 30 minutes in a 350 degree oven. Serves 4.