1 can Cream of Mushroom or Chicken Soup
3/4 cup milk
1 1/2 cups frozen peas {you can also use peas and carrots}
3 cans {6 oz each} tuna, drained
3 cups cooked Egg Noodles
3/4 cup shredded Cheddar cheese
.
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Heat the oven to 400°F.
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Stir the soup, milk, peas, tuna and noodles in a 2-quart casserole dish.
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Bake for 30 minutes or until the tuna mixture is hot and bubbling; stir
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Top with the cheese.
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