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Classic Tuna Casserole

2 cans cream of mushroom soup
1/2 cup milk
2 cans (7 oz.) Tuna, drained
4 hard boiled eggs, sliced
2 cups peas, cooked
Shredded cheese

In 2 quart casserole dish, blend soup and milk. Stir in Tuna, eggs and peas. Bake at 400 F for 30 minutes and top with cheese.

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