1/4 bag noodles or macaroni
1/4 bag frozen green peas
1 can cream of mushroom soup
2-3 tsp. lemon pepper with salt
1/3 can sweet milk
1/2 c. Parmesan cheese, grated
1 tsp. butter
2 cans tuna (in spring water)

Cook noodles (no salt). Butter the casserole dish (8 inch). break or cut up tuna chunks. Put in dish and add lemon pepper to the tuna for direct seasoning on the meat. Stir in the peas and cream of mushroom soup. Stir in the Parmesan cheese with the sweet milk. Wipe the edge of casserole dish to prevent burning. Bake for 20-30 minutes. Serves 4.