Carol, this is a personal favorite of mine. I like to boil some macaroni or spiral noodles with the egg noodles to add texture and variety to the casserole.

TUNA CASSEROLE

1 ( 5 oz.) pkg. Egg Noodles

1 (10 3/4 oz.) can Cream of Mushroom Soup or Golden Cream of Mushroom Soup

1 (5 oz.) can Evaporated Milk

1/3 C. finely chopped Onion

1 (6 oz. or larger) can solid white Tuna in spring water, drained, and flaked

1 to 1-1/2 C. shredded Cheddar Cheese

1 (8.5 oz.) can English Peas or 1 cup frozen peas

1/2 tsp. Pepper

1 C. tiny Fish-Shaped Crackers or 1 C. crushed potato chips

Cook noodles according to package directions, drain.

Stir in soup, evaporated milk,
chopped onion and tuna.

Stir in 1/2 of shredded cheddar cheese
(retain 1/2 of the cheese for later).

Pour into a lightly 8 inch greased
square baking dish.

Sprinkle top of casserole with crackers
(or crushed potato chips).

Top with remaining shredded cheddar cheese.

Bake covered (foil makes a good cover) at 350
degrees for 20 minutes. Remove cover and
bake an additional 10 minutes (allowing
cheese to brown.)