1 can cream of celery soup
1/2 c. milk
1 can light tuna oil
2 c. cooked, drained noodles
1 c. cooked and drained English peas
2 tbsp. diced pimento

In a 1 1/2 quart casserole, blend soup with milk. Fold in remaining ingredients and top with buttered bread crumbs. Bake about 25 minutes at 425 degrees.