Tuna Noodle Casserole

Serves 6

16-oz. pkg. wide egg noodles, cooked

2 10-3/4 oz. cans cream of mushroom soup

1 to 2 6-oz. cans tuna, drained

1 c. frozen peas, thawed

4-oz. can sliced mushrooms, drained

1 to 2 c. milk

salt and pepper to taste

8-oz. pkg. shredded Cheddar cheese

Combine noodles, soup, tuna, peas and mushrooms; stir in enough milk to moisten well. Add salt and pepper to taste. Spread in a lightly greased 13"x9" baking pan; sprinkle with cheese. Bake, uncovered, at 350 degrees for 25 minutes, until hot and bubbly.

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For a healthy change, give whole-wheat noodles a try in your favorite casserole...they taste great and contain more fiber than regular noodles.