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2 cups of uncooked elbow macaroni
12 ounces of tuna in spring water
2 small cans of concentrated cream of chicken soup
1 small can of sweet green peas
1/2 cup of milk
1 small pack of shredded mozzarella cheese

In a medium pot, bring 6 cups of water to a boil. Once boiling, add noodles. Let cook until noodles are tender.

Preheat oven to 350.

Flake tuna in a casserole dish. Then add in soup, peas, and milk. Mix all ingredients till they are blended well. Then add an even layer of cheese across the top.

Bake for 20-30 minutes. Serve hot and enjoy.

Submitted by: Jessica Pridmore
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