1 c. cut up celery
1/4 c. chopped onion
2 tbsp. chopped green pepper
1 tbsp. butter
1 can (6 1/2 oz.) tuna
1/2 can (5 1/2 oz. size) chow mein noodles (reserve 1/4 cup)
1 can (10 1/2 oz.) condensed cream of mushroom soup
1/4 c. each milk and water
1/8 tsp. pepper
3/4 c. salted peanuts

Heat oven to 350 degrees. In large skillet, cook and stir celery, onion and green pepper in butter until onion is tender. Stir in tuna (with liquid) and remaining ingredients. Pour into ungreased 1 1/2 quart casserole. Sprinkle with reserved chow mein noodles. Bake uncovered 30 minutes. 4 to 6 servings.