Tuna Pea Doodle

Serves 6

10-3/4 oz. can cream of mushroom soup

1-1/4 c. milk

3 T. butter, diced

16-oz. pkg. medium egg noodles, cooked

15-1/4 oz. can peas, drained

6-oz. can tuna, drained

celery salt and pepper to taste

Mix together soup, milk and butter in a large saucepan over low heat. Gently stir in noodles, peas and tuna. Simmer until heated through, about 10 minutes. Stir in celery salt and pepper to taste.

Leftover cooked pasta doesn’t need to go to waste. Toss with oil, wrap tightly and refrigerate up to 4 days. To serve, place in a metal colander, dip into boiling water for one minute and drain...as good as fresh-cooked!