Tuna Casserole

From Millie Meinhold, a home economist in the Extension Office. Serves 16.

Place in casserole in this order:

• 4 cans tuna packed in water (2½-ounce cans)
• 2 packages slightly cooked frozen peas
• 2 pounds sautéed mushrooms
• 2 cans mushroom soup mixed with 2 cups water

Top with

• 2 packages Pepperidge Farm dressing [stuffing mix] mixed with
• 2 sticks butter
• 2 cups water

Bake 35–50 minutes at 375º.

Source: Grace's recipe file