1/2 (12 oz.) pkg. wide noodles
4 or 5 (5 oz. ea.) cans tuna in oil, lightly drained (gives more flavor than water packed tuna)
1 or 2 (4 oz. ea.) cans mushrooms, drained
1 (23 oz.) can cream of mushroom soup (family size or two regular)

Preheat oven to 350°F.

Cook noodles in salted water according to package directions. Drain.

Add all remaining ingredients to noodles and stir well. Lightly grease baking pan. Pour into pan.

Bake at 350°F for approximately 20 minutes (or until bubbling around the edges).

Submitted by: Juanita Williams