1 can (7 1/2 oz.) tuna fish
1 can (8 3/4 oz.) green peas
1 can (10 3/4 oz.) condensed cream of mushroom soup
1 c. milk
3 c. cooked noodles
1 tsp. salt

Preheat the oven to 350 degrees. Open the tuna can. Empty the contents into a strainer held over the sink and let the oil drain off. Put the tuna in a 1 1/2 quart casserole, with a fork break it up into little pieces. Open the can of peas. Empty the contents into the strainer over the sink, set the drained peas aside. Open the can of soup, add the contents to the tuna in the casserole and stir in the milk a little at a time. Add the peas, noodles, and salt to the tuna mixture and stir everything together. Bake for 30 minutes.