1 can cream of vegetable soup
½ cup milk
2 cups cooked noodles
1 can (7 oz) tuna; drained & flaked
2 tbsp chopped parsley
2 tbsp chopped pimentos
2 tbsp buttered bread crumbs
Use 1½ quart casserole to blend soup and milk. Mix in noodles, tuna, parsley, and pimento. Top with crumbs. Bake 30 minutes at 400°F or until hot. Stir. Makes 4½ cups.