Souper Tuna Crunch

Ingredients

• 1 can Chinese noodles
• 1 can Campbell’s cream of mushroom soup
• 3/4 c. water
• 1 (6 1/2 oz.) can Chicken of the Sea tuna, drained and broken in chunks
• 1 c. cashews or peanuts
• 1 c. chopped celery
• 1/2 c. finely chopped onion
• 1/2 c. cooked peas
• soy sauce

Directions

1. Reserve 1/2 cup Chinese noodles.
2. In 1 1/2-quart casserole, combine remaining noodles, soup, water, tuna, cashews, celery, onion and peas.
3. Bake at 350° for 30 minutes or until hot.
4. Stir; sprinkle reserved noodles around edge.
5. Bake 5 minutes more. Serve with soy sauce.
6. Makes about 4 1/2 cups.