Preheat oven to 450 degrees. In a small saucepan, combine soup mix and water; heat to boiling. In another saucepan, melt butter over low heat and blend in flour and pepper. Gradually stir in hot soup and cook until thickened. Add tuna and fold in peas. Pour into a greased baking dish and top with bread crumbs. Bake for about 15 minutes, until heated through.

Chopstick Tuna

• 1 can tuna, drained
• 1 can cream of mushroom soup
• 2 cups chow mein noodles
• 1 cup celery, chopped
• 1/4 cup onion, chopped
• 1/2 cup almonds or cashews, chopped

Combine soup with 1/4 cup water. Add 1 cup chow mein noodles and remaining ingredients. Place in baking dish and spread rest of noodles on top. Bake at 375 degrees for 30 minutes.

Tuna Supper Casserole

• 1 (10 oz.) package frozen spinach
• 1 can tuna, drained
• 1 small can sliced mushrooms (optional)
• 2 tablespoons lemon juice
• 3 tablespoons butter
• 1 tablespoon minced onion
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 egg, slightly beaten

Cook spinach according to directions on package. Drain well. Drain mushrooms, saving liquid. Add lemon juice and water to mushroom juice to make 1 cup liquid. In a saucepan, melt 2 tablespoons butter, and blend in onion, flour, salt, pepper, and mushroom liquid. Cook, stirring, until smooth and thick. Beat sauce into egg, then add mushrooms. Arrange spinach in a casserole dish, then top with tuna. Pour sauce on top. Dot with 1 tablespoon butter and bake at 350 degrees for 30 minutes.

Tuna Casserole

• 1 (16 oz.) carton cottage cheese
• 2 cans cream of mushroom soup
• 1 medium onion, chopped finely
• 1 tablespoon Worcestershire sauce
• 2 garlic cloves, minced
• 1 cup sour cream
• 2 cans tuna
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 4 cups macaroni, cooked
• Cheddar cheese, grated

Mix all ingredients except cheese together in a casserole dish and top with grated cheese. Bake at 425 degrees for 45 minutes.