2 C. elbow macaroni noodles, uncooked
12 ounces of tuna in spring water
2 cans cream of chicken soup
1 can sweet green peas
1/2 C. of milk
mozzarella cheese, shredded
In a medium pot, bring water to a boil and cook noodles until they are tender.
Preheat oven to 350.
In a glass casserole dish, mix in remaining ingredients and spread an even layer of shredded cheese across the top.
Bake for 25 minutes
Submitted by Isabella Ayer
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