Tuna and Spaghetti Casserole

1 c. milk
1/2 c. salad dressing
1 (10 1/2 oz.) can cream of celery soup
2 (7 oz.) cans tuna, drained and flaked
1 (10 oz.) pkg. frozen peas and carrots, cooked and drained
5 oz. spaghetti, cooked and drained
1 tbsp. chopped chives

Preheat oven to 350 degrees. Combine milk, salad dressing, and soup. Heat on low, stirring until sauce is smooth. Add tuna, vegetables, spaghetti, and chives; mix well. Pour into 2 quart casserole. Bake 35 minutes.
Serves 6.. 


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