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Classic Tuna Noodle Casserole

1 can Campbell's cream of celery soup
1/2 cup milk
2 cups cooked egg noodles
1 cup 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 F for 25 minutes. Top with buttered bread crumbs. Bake 5 minutes.

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