TUNA NOODLE CASSEROLE
1 (5 oz.) pkg. egg noodles
1 (10 3/4 oz.) can cream of mushroom soup
1 (5 oz.) can evaporated milk
1/3 C. finely chopped onion
1 (6 oz.) can solid white tuna in spring water, drained and flaked
1 C. shredded Cheddar cheese
1 (8 1/2 oz.) can English peas
1/2 tsp. pepper
1 C. tiny fish-shaped crackers
Cook noodles according to package directions and drain. Stir in
soup and next 6 ingredients. Pour into a lightly greased 8-inch
square baking dish.
Bake at 350ÂºF for 25 minutes. Sprinkle casserole with crackers and bake an additional five minutes or until thoroughly heated.