1 can cream of mushroom soup
1 can tuna fish
1 can peas
1/2 lb. elbows
1 stick butter
8 oz. milk (or more if you like)

Boil elbows and drain in a saucepan. Melt butter. Add soup, tuna, peas and milk; heat until steaming hot then put into a casserole dish, then add elbows as much or as little as you like. Top with potato chips or bread crumbs. Bake at 350 degrees for 15 minutes.