INGREDIENTS:

6 oz med. size pasta or noodles 2 7-oz cans tuna 1 pkg frozen peas 1/2 lb mushrooms (optional) 1/2t garlic salt 1/4t dill weed (optional) 2 cans Cream of Mushroom Soup 1/4 C milk 3T Sherry Buttered bread crumbs or crushed potato chips.

INSTRUCTIONS:

Cook noodles to directions and drain.  Butter 2 1/2 qt casserole and arrange half the tuna on the bottom.  Combine peas, mushrooms, garlic sale, dill, and pepper.  Spread half the miture over tuna. Mix milk, soup & sherry; spoon half soup mixture into casserole and top with all noodles.  Repeat layering ending with soup mixture.  Top with buttered bread crumbs or crushed chips. Bake 350    30-40 min til browned.