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Macaroni Tuna Casserole

2 cups elbow or shell macaroni
1 1/4 cups milk
1 can cream of mushroom soup
1 cup cooked peas
1 tsp. salt
Dash of pepper
1 cup (6 1/2 oz.) Tuna, drained
1/2 tsp. onion salt
1/2 cup buttered bread crumbs

Cook, drain, and rinse macaroni. Add milk to mushroom soup and heat, stirring, until blended. Add peas, seasonings, and Tuna. Combine with macaroni. Mix lightly and put into well greased 1 1/2 quart casserole. Cover with bread crumbs. Bake in 350 degree oven for 20 to 25 minutes until bubbling hot and golden brown.

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