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Tuna Casserole

1 lb. small elbow pasta
1 large can white Tuna
1 can cream of celery soup
1 large can sweet peas
1/2 cup sliced mushrooms
3/4 cup milk
Salt to taste
Pepper to taste
3 slices bread
1/2 stick butter, softened

Cook pasta according to box directions. While pasta is cooking, add in a large casserole dish all of the following ingredients: Tuna, celery soup, peas, mushrooms and milk. Then blend in cooked pasta. Add salt and pepper to taste. Butter 3 slices of bread, cut into bite sizes and place on top of casserole. Bake at 400 F until bread is lightly toasted.

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