A fast and easy tuna noodle casserole calls for combining cream of mushroom soup, noodles, peas, and tuna in a casserole dish and baking it at 400 degrees Fahrenheit for 20 minutes. Pimentos or a breadcrumb topping are optional to give the dish added flavor and color.
Preheat the oven to 400 degrees Fahrenheit. Bring a pot of water to a boil, and prepare 2 cups of egg noodles according to package directions.
In a 1 1/2-quart casserole dish, mix together one 10 1/2-ounce can of cream of mushroom soup, 1/2 cup of milk, 1 cup of frozen peas and two 5-ounce cans of drained tuna in water. Add the cooked noodles and stir until combined. If using pimentos, add in 2 tablespoons, and stir to distribute the pimentos evenly throughout the casserole. Bake in the preheated oven for 20 minutes or until bubbling hot.
If using a breadcrumb topping, mix together 2 tablespoons of dry bread crumbs and 1 tablespoon of melted butter. After the casserole bakes, remove it from the oven, and sprinkle the breadcrumb topping over the tuna noodle casserole. Return the casserole to the oven, and bake for an additional five minutes or until the bread crumbs are golden brown.