1 can cream of celery soup
1/2 c. milk
2 c. cooked egg noodles
1 c. cooked peas
2 tbsp. chopped pimento
2 cans (7 oz. each) tuna, drained
1 tbsp. butter
2 tbsp. dry bread crumbs

In a 2 quart microwave-safe casserole, combine soup and milk. Stir in noodles, peas, pimento and tuna. Cover. Microwave on high 9 minutes or until hot, stirring twice during heating.

Meanwhile, in small saucepan, melt butter, then stir in bread crumbs until lightly browned. Sprinkle over noodle mixture. Serves 4.

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 longer.