Preheat oven to 350F
1 cup cut up celery
1/4 cup chopped onion
2 tbsp. chopped green pepper
1 tbsp. butter or margarine
1 can (6 1/2 oz.) tuna
1/2 can (5 1/2 oz size) chow mein noodles (reserve 1/4 cup)
1 can (10 1/2 oz) condensed cream of mushroom soup
1/4 cup each milk and water
1/8 tsp. pepper
3/4 cup salted peanuts
4 to 6 servings
In large skillet, cook and stir celery, onion and green pepper in butter until onion is tender.
Stir in tuna (with liquid) and remaining ingredients.
Pour into ungreased 1 1/2 qt. casserole.
Sprinkle with reserved chow mein noodles.
Bake uncovered 30 minutes.