1 can cream of celery soup
1/2 c. milk
2 c. cooked egg noodles
1 c. cooked peas
2 tbsp. chopped pimiento
2 (about 7 oz.) cans 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 dish. Bake at 400 degrees for 25 minutes. Top with buttered bread crumbs. Bake 5 minutes.