Classic Tuna Noodle Casserole 1 can { 10 3/4 oz. } Cream of Celery Soup or 98% Fat Free Cream of Celery Soup 1/2 cup milk 1 cup frozen peas 2 tbsp. chopped pimiento { optional } 2 cans { about 6 oz. each } tuna, drained and flaked 2 cups hot cooked medium egg noodles 2 tbsp. dry bread crumbs 1 tbsp. butter or margarine, melted PREHEAT oven to 400°F. MIX soup, milk, peas, pimiento, tuna and noodles in 1 1/2-qt. baking dish. BAKE 20 min. or until hot. Stir. MIX bread crumbs with butter. Sprinkle on top. Bake 5 min. Serves 4. Tips: *or use Cream of Mushroom or 98% Fat Free Cream of Mushroom Soup. Serve with your favorite frozen vegetable combination. For dessert serve ice cream.