2 boxes frozen spinach, thawed (or any vegetable)
2 tbsp. instant minced onion
2 sm. cans Albacore tuna, drained
2 cans cream of mushroom soup
1 c. sour cream
Pepper to taste
1 tsp. curry powder (optional)
1 sm. jar diced red pimento
1 sm. can sliced water chestnuts, drained
4 c. med. size egg noodles (dry measure), cooked & drained

TOPPING:

1/4 c. melted butter
1 c. Ritz crackers, finely crushed
Poppy seeds

Drain vegetables well; grease a 2 or 3 quart casserole and spread vegetables on bottom. Mix together all other ingredients, except butter, cracker crumbs and poppy seed. Pour over vegetables.

Melt butter and mix with cracker crumbs; spread over top of all ingredients; sprinkle poppy seeds over top and bake at 350 degrees for about 45 minutes or until hot all the way through.