1/8 tsp. pepper
1 tsp. salt
2 tbsp. butter
3 (6 1/4 oz.) cans tuna, drained
1 can peas
10 3/4 oz. can celery soup
4 oz. can mushrooms, undrained
12 oz. pkg. egg noodles, cooked and drained
1/2 c. milk
Thin slices American cheese

Preheat oven to 375 degrees. Melt butter in small skillet. Add tuna, salt and pepper, brown until tender. In 2 1/2 quart dish mix peas, carrots, soup, mushrooms and milk. Add drained, cooked noodles. Bake 30 to 40 minutes. Cover top of casserole with thin slices of American cheese and put back in oven until cheese melts (cheese optional).