6 oz. very thin noodles

2 cans tuna

large pkg. frozen peas

1 can cream of chicken, mushroom or celery soup

1/2 soup-can of milk


Drain tuna.

Cook noodles.

Combine all ingredients and place in a greased casserole.

Sprinkle cheese and/or bread crumbs on top.

Heat in oven at 325° F.  for 45 minutes.


(The above recipe is from Nancy’s original cookbook to Peter.)





                                                (a Campbell Soup recipe)


1 can Campbell’s condensed cream of celery soup

1/2 cup milk

2 cups cooked medium egg noodles (2 cups uncooked)

1 cup frozen peas, defrosted

2 tablespoons chopped pimento

2 cans (about 7 ounces each) tuna, drained and flaked

1 tablespoon butter or margarine

2 tablespoons fine dry bread crumbs


In 1 1/2-quart casserole, combine soup and milk.  Stir in noodles, peas, pimento and tuna.  Bake at 400 degrees F. for 25 minutes or until hot; stir.

Meanwhile, in a small saucepan over medium heat, melt butter and stir in bread crumbs until lightly browned.  Top casserole with bread crumbs; bake 5 minutes more.  Serves 4.

GILDING THE LILY:  Use mushroom soup in place of celery.  Use short, curly fusili-type pasta instead of the noodles.  


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