To make a quick, easy tuna casserole, combine a 10 1/2-ounce can of cream of mushroom soup with 1/2 cup of milk, 2 tablespoons of chopped pimientos, 1 cup of frozen peas, two 5-ounce cans of drained tuna and 2 cups of cooked egg noodles in a baking dish.
Bake the casserole for 20 minutes at 400 F. While it's baking, In a small bowl, combine 2 tablespoons of breadcrumbs with 1 tablespoon melted butter. After 20 minutes, remove the casserole from the oven, and top it with the buttered bread crumbs. Bake the casserole for another 5 minutes to create a crisp, golden topping.
Alternatively, make the casserole in a slow cooker. In a bowl, whisk 2 cans of cream of celery soup with 1/3 cup chicken broth, 2/3 cup milk, 2 tablespoons parsley, 1 package thawed frozen peas and two 7-ounce cans of drained tuna. Additional optional ingredients include 1/2 cup of chopped onions and 1/2 cup of shredded cheese. Fold 10 ounces of cooled egg noodles into the mixture and transfer it the greased crock of a slow cooker. Top the casserole with 3 tablespoons of crushed potato chips or buttered bread crumbs. Place the cover on the slow cooker and cook the casserole on the low setting for 5 to 6 hours.