2 (6 1/2 oz.) cans chunk tuna, drained
1 (5 oz.) can evaporated milk
1 (10 1/2 oz.) can cream of celery soup
1 (10 1/2 oz.) can cream of mushroom soup
1 (3 oz.) can sliced mushrooms, drained (optional)
1 (5 oz.) can Chinese noodles (reserve 1/2 c. for topping)

Mix all ingredients; top with reserved noodles and bake in a 2 quart buttered casserole for 25 minutes at 350. Serves 6.

Note: The noodles change to a delightful soft consistency similar to cooked noodles. This recipe can be modified for leftover turkey by changing the cream of celery soup to cream of chicken and by substituting 1 1/2 cups diced turkey for the tuna.

"Come in from shopping and have a hot, nutritious dinner on the table in 30 minutes."