1 bag noodles (I use no yolk dumpling noodles) 1 can Cream of Mushroom Soup Milk 1 large can tuna
Boil and drain noodles. In separate container mix together Cream of Mushroom soup, one soup can full of milk, and shredded tuna. Mix soup mixture with noodles and pour into 9 x 13 pan. Bake at 350 degrees for 30 minutes or until bubbly. Casserole can be topped with shredded cheddar cheese or French fried onions if desired.
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