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1 can cream of mushroom soup
soup can milk
small pkg. cream cheese,
3/4 small jar red pimientos,
chopped and drained
1 onion, chopped
1 can tuna in water, drained
1 1/2 tsp. mustard
1 small pkg. egg noodles
1/2 c. soft bread crumbs
1/2 stick butter

In saucepan, combine soup, milk, cream cheese, pimientos
and onion. Cook until smooth. Add mustard, tuna, salt and
pepper; set aside. Cook noodles; drain. Add sauce to noodles
and mix. Pour into greased 9 1/2 x 11-inch pan. Mix bread
crumbs and butter. Top your casserole. Bake at 375 degrees for 40
minutes. Serve with rolls and salad. Enjoy!

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