2 c. elbow or shell macaroni
1 1/4 c. milk
1 can cream of mushroom soup
1 c. cooked peas
1 tsp. salt
Dash of pepper
1 c. (6 1/2 oz.) tuna, drained
1/2 tsp. onion salt
1/2 c. buttered bread crumbs

Cook, drain, and rinse macaroni. Add milk to mushroom soup and heat, stirring, until blended. Add peas, seasonings, and tuna. Combine with macaroni. Mix lightly and put into well greased 1 1/2 quart casserole. Cover with bread crumbs. Bake in 350 degree oven for 20 to 25 minutes until bubbling hot and golden brown.