Loosely adapted from Campbell’s Recipes ~

What You’ll Need

1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
1/2 cup milk → (I had to use more)
1 cup frozen green peas 
2 cans tuna in water, drained 
4 ounces medium egg noodles, cooked and drained →(I used Ziti & more than this)
2 tablespoons plain dry bread crumbs 1 tablespoon butter, melted → (I used french fried onions, crushed)
→ and I added finely diced onion and CHEESE! Monterey, cheddar & parmesan

How to Make It

1. Heat the oven to 400°F.  Stir the soup, milk, onions if desired, peas, tuna and noodles in a 1 1/2-quart casserole.  Stir the bread crumbs and butter in a small bowl. Or skip this & top with crushed fried onions.
2. Bake the tuna mixture for 20 minutes or until hot and bubbling.  Stir the tuna mixture.  Sprinkle with the bread crumbs mixture/French Fried Onions/or crushed potato chips 😀 .
3. Bake for 5 minutes longer or until the topping is golden brown.

Wow…yeah…I went overboard…again

Definitely have to use a baking sheet under this casserole!

I am aware that I could certainly do a better job at photos. I’m tired day. That’s my story…& I’m sticking to it 😉