1 pkg. frozen garden peas
1 can celery soup
1 (6 or 7 oz.) can tuna, drained
1/4 c. milk
1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. parsley flakes
1 c. buttered bread crumbs

FOR TOPPING:

2 tbsp. grated cheese

Cook peas until tender and drain. Put in greased casserole. Scatter flaked tuna on peas. Mix soup and milk and salt and pepper and parsley flakes. Pour over peas and tuna. Cover with bread crumbs and cheese. Bake at 350 degrees for 15-20 minutes until browned. Serve hot.