Ingredients:
2 cups elbow macaroni
1 1/4 cups milk
1 (10 3/4 ounce) cans cream of mushroom soup
1 cup cooked peas
1 teaspoon salt
1/2 teaspoon onion salt
1 dash pepper
1 (6 1/2 ounce) cans tuna in water, drained and flaked
1/2 cup buttered bread crumbs
Directions:
Cook macaroni according to package directions.
Drain.
Add milk to mushroom soup and heat, stirring constantly until well blended.
Add peas, seasonings and tuna.
Combine with macaroni, mix lightly and put into greased 1 1/2 quart casserole.
Cover with bread crumbs.
Bake at 350′, 20 to 25 minutes or until bubbly hot.
Servings: 4-6
Time preparation: 10 min.
Time total: 50 min.