1 1/2 c. finely crushed pretzels (about 2 1/2 to 3 dozen thin twisted pretzels)
2 (7 oz.) cans tuna
1 c. canned peas
1 (4 oz.) can mushroom stems and pieces
1 can cream of mushroom soup
1 c. milk

Cover bottom of 1 1/2 quart baking dish with half of pretzels. Drain liquid from tuna and break tuna into pieces. Spread half of tuna over pretzels. Cover tuna layer with half of the peas, half of the mushrooms; add half of the mushroom soup mixed with the milk. Repeat layers with remaining ingredients, saving 3 tablespoons of pretzels to sprinkle on top. Bake at 350 degrees for 30 minutes. Serves 6.