Being Good Friday and all!

I'm off today in observance of Good Friday. IFC had to go to work though. Anyway, I was able to get that much needed rest... overslept I must say. :) And since it's a "no meat" day, I tried this great recipe from Campbell's. This is so easy to make not to mention that I have always liked white sauce on pasta. The only improvisation that I made was add salt and pepper. You should give it a try!

Classic Tuna Noodle Casserole

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
1/2 cup milk
1 cup Birds Eye® Sweet Garden Peas
2 tablespoons chopped pimientos
2 cans (about 6 ounces each) tuna, drained
2 cups medium egg noodles, cooked and drained
2 tablespoons dry bread crumbs
1 tablespoon butter, melted

1. Heat the oven to 400°F. Stir the soup, milk, peas, pimientos, if desired, tuna and noodles in a 1 1/2-quart baking dish. Stir the bread crumbs and butter in a small bowl.
2. Bake the tuna mixture for 20 minutes or until hot and bubbling. Stir the tuna mixture. Sprinkle with the bread crumb mixture.
3. Bake for 5 minutes or until the bread crumb mixture is golden brown.
4. Serving Suggestion: Serve with your favorite vegetable combination. For dessert serve ice cream.
5. Ingredient Note: To melt the butter, remove the wrapper and place the butter into a microwavable cup. Cover and microwave on HIGH for 30 seconds.
6. Easy Substitution: Substitute Campbell's® Condensed Cream of Mushroom Soup for the Cream of Celery.