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Tuna Noodle Casserole

2 cans tuna (in spring water), drained
1 15 oz. can peas, drained
2 10 oz. cans cream of mushroom soup
2/3 cup milk (optional)
1 12 oz. bag wide noodles

Boil noodles until soft, then strain. Combine in pot with remaining
ingredients and heat on the stove until hot throughout. The milk
is optional (as is how much you put in), depending on how thick
you want your casserole. Try topping with shredded cheddar cheese
for a bit of flavor.

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