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from St. Charles, MO
Originally shared on the web 04/28/2006

10-3/4 oz. can cream of celery soup
1/2 c. milk
2 c. egg noodles, cooked
2 6-oz. cans tuna, drained and flaked
1 c. frozen peas
2 T. bread crumbs
1 T. butter, melted

In a 1-1/2 quart casserole dish, combine soup and milk. Add noodles, tuna and peas. Bake at 400 degrees for 20 minutes or until hot; stir. Combine crumbs and butter; sprinkle over top. Bake an additional 5 minutes. Serves 4.