Pretzel Tuna Casserole

• 1 1/2 cups pretzel crumbs
• 2 (7 ounce) cans solid pack tuna, drained and broken into pieces
• 1 cup canned peas, drained (may used thawed frozen peas)
• 1 (4 ounce) can mushroom stems and pieces, drained (may use fresh sauteed mushrooms)
• 1 cup milk
• 1 (10 ounce) can condensed cream of mushroom soup

1. To make pretzel crumbs, place hard, twisted pretzels is a heavy plastic bag. Close the bag and crush the pretzels with a rolling pin or heavy skillet to a consistency of wheat grains.
2. Cover bottom of a 1-1/2 quart glass baking dish with half of the crumbs. Spread half of drained, broken tuna over crumbs. Cover tuna layer with half of peas and half of mushrooms. Add half of mushroom soup which has been mixed with milk.
3. Repeat layers with remaining ingredients, reserving three tablespoons of crumbs to sprinkle over the top.
4. Bake in a preheated 350 degree F. oven for 30 minutes. Serve hot.

pretzel crumbs, solid pack tuna, peas, mushroom stems, milk, condensed cream

Taken from www.food.com/recipe/pretzel-tuna-casserole-417620 (may not work)