Corn Bread Topped Tuna

Canned salmon , or chicken can be replaced for the tuna.Great quick main dish..

• Ready In: 45 mins
• Serves: 6-8
• Yields: 6-8 plates

Ingredients

• 2 (10 3/4ounce) cans  condensed cream of mushroom soup, undiluted
• 1⁄4 cup milk
• 1 (14 3/4ounce) can salmon, drained, bones and skin removed
• 1 1⁄2 cups  frozen peas, thawed
• 8  ounces  cornbread mix
• 4  ounces diced green chilies, drained
• 1⁄4 cup  finely chopped green pepper
• 1  teaspoon  finely chopped onion
• 1⁄2 teaspoon celery seed
• 1⁄4 teaspoon dried thyme

Directions

1. In a large saucepan, bring soup, and milk to a boil, then add salmon and peas.
2. Pour into a greased shallow 2 1/2 quart baking dish.
3. Prepare corn bread batter according to package directions.
4. Stir in remaining ingredients, and spoon over salmon mixture.
5. Bake uncovered at 400 degrees for 30-35 minutes or until a toothpick inserted in the cornbread comes out clean.