Instructions: Open cans. If not of Klingon blood, use can opener. Use a 10 x 14" lasagne pan. Cover bottom of pan with 2 cans of Chinese noodles. Mix milk with cream of mushroom soup. Pour half over noodles. Drain tuna and flake over soup mixture. Cover tuna with remaining soup mixture. Cover soup mixture with remaining 2 cans of Chinese noodles and press lightly. Bake at 350 for approx. 45 minutes, or until it bubbles. Let set then serve. Lynn Thomas notes: I made this using 5 regular-sized cans of soup and 4 cans of tuna and Chung King noodles (the cheaper noodles werent as good). Definitely a different dish that kids would love.

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