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Tuna noodle Casserole

8 oz. noodles
2 (10 1/2 oz.) cans mushroom soup
2 cups milk
2 tsp. salt
1/8 tsp. pepper
2 Tbsp. grated onion
2 cups frozen carrots and peas, partially cooked (10 oz. box)
1/4 cup chopped pimento
2 (7 oz.) cans (1 1/2 cups) flaked Tuna or boned chicken


Cook noodles in boiling, salted water. Drain and rinse. In separate bowl, thoroughly combine soup, milk, salt and pepper. Then add onion, carrots and peas, pimento and Tuna or chicken. Mix well. Combine with noodles. Pour into greased 3-quart casserole dish. Bake at 375 F about 30 minutes.





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