 | | Souper Tuna Crunch |
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1 can (3 oz.) Chinese noodles
1 can cream of mushroom soup
3/4 c. water
1 can (6 1/2 oz.) tuna, drained & broken in chunks
1 c. cashews or peanuts
1 c. chopped celery
1/2 c. cooked peas
Soy sauce |
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| Instructions |
| Reserve 1/2 cup Chinese noodles. In a 1 1/2 quart casserole combine remaining noodles, soup, water, tuna, cashews, celery, onions and peas. Bake at 350 degrees for 30 minutes. Stir. Sprinkle reserved noodles around edge. Bake 5 minutes more. Serve with soy sauce. |
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