Turkey Noodle Casserole

• 2 cans (10 1/2 ounces) campbell’s condensed cream of mushroom soup or 98% fat free cream of mushroom soup
• 1 cup milk
• 2 cup frozen peas
• 2 cup cubed cooked turkey or chicken
• 6 ounce medium egg noodles, cooked and drained
• 2 tablespoon plain dry bread crumbs
• 1 tablespoon butter, melted

1. Stir the soup, milk, peas, turkey and noodles in a 3-quart casserole.
2. Stir the bread crumbs and butter in a small bowl.
3. Bake the turkey mixture at 400°F for 30 minutes or until hot and bubbling.
4. Stir the turkey mixture.
5. Sprinkle with the bread crumb mixture.
6. Bake for 5 minutes or until the bread crumb mixture is golden brown.