6 oz. (approximately 2 1/2 - 3 c.) med. noodles
6 1/2 oz. can tuna
1 c. peas (or sliced celery)
1/3 c. chopped onion
1/4 c. chopped green pepper
1/2 c. mayonnaise (or salad dressing)
1 can cream of mushroom (or celery) soup
1/2 c. milk
4 oz. Velveeta, cubed or 1 c. shredded cheddar

Cook noodles and drain. In the same pan, cook the onion and green pepper in a little butter until soft. Combine the mayonnaise, soup and milk with the vegetables; add the cheese and heat on low until it melts. Add the tuna, noodles and peas. Turn into a 2 quart casserole sprayed with non-stick coating. Bake uncovered at 425 degrees for 20 minutes.

6-8 servings.