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Hot Tuna and Cheese Casserole

2 1/2 - 3 cups spinach elbows (noodles), cooked and drained
1 cup cream of celery or mushroom soup
1 can Tuna (6 1/2 oz) or 1/2 can (15 1/2 oz) Mackeral
2 oz. Havarti cheese (or German butter cheese)
2 oz. medium Cheddar cheese
1 1/2 oz. Philadelphia cream cheese
2-4 jalapeno peppers, ground
1 cup sweet peas
1/2 cup milk


If the depth of water used to cook the noodles exceeds the depth of the noodles by an amount approximately equal to the depth of the noodles, then it may not be necessary to drain and vitamins can be retained.


Combine ingredients and simmer until cheese melts, stirring constantly and adding water to maintain moistness but avoid sogginess. A double recipe should fit in a large kettle.





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