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Tuna Casserole

1 (16 oz.) bag extra wide noodles (cooked and drained)
3 (6 oz.) cans Tuna, drained
1 can each cream of mushroom, celery, and cheddar cheese soups
3 cans milk
1 (10 oz.) package frozen peas, thawed
Bread crumbs and grated Parmesan cheese - enough to cover


Mix milk and soups together until well blended. Add flaked Tuna. Stir in cooked noodles. Mix in thawed peas. Top with bread crumbs, Parmesan cheese and 6-8 pats of butter.


Bake at 375 F until good and bubbly. A large deep casserole is best (about 5-quart size). If cooking for 2 or 3, freeze half.





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