By the way... I recommend anyone who reads this buy the cookbook for themselves! I don't want to take anything away from such a great American family company! =]
10 3/4 oz can cream of mushroom soup (I used cream of celery)
1 1/4 c. milk
3 T. butter
16 oz package medium egg noodles, cooked (I used 12 oz no yolks)
15 1/4 oz can peas, drained
6 oz can solid white tuna, drained
celery salt and pepper to taste (I used sea salt and pepper)
(Cook the noodles, drain and set aside) In the same pan, mix soup, milk, and butter over low heat. (Cook until melty and blended) Gently stir in noodles, peas, and tuna. Simmer until heated through, about 10 minutes. Stir in salt and pepper to taste. Serves 6.
Overall, I thought this was pretty good. It tasted like tuna casserole without all the baking. It makes quite a bit, I'm glad I used only 12 oz of noodles! I ended up freezing some so I can take it work work for lunches!