Cheesie Tuna Casserole

• 1 (12 ounce) package wide egg noodles (any kind of noodles that you prefer will work fine)
• 1 (6 ounce) can tuna in water, drained. (I sometimes use 2, but that depends on how strong you like your tuna)
• 1 (15 ounce) can sweet peas, drained
• 1 cup of shredded cheddar cheese or 1 cup colby-monterey jack cheese
• 2 (10 1/2 ounce) cans cream of mushroom soup
• 1 (10 1/2 ounce) can cream of celery soup
• 14 cup milk
• salt and pepper
• sliced Velveeta cheese, enough to cover a casserole dish (American cheese works good to)
• 1 tablespoon butter

1. Cook noodles as directed on package, until almost done; drain.
2. In a large bowl, mix all the other ingredients, except the sliced cheese until well mixed.
3. Add the noodles to the mixture and mix well.
4. Heat oven to 375.
5. Slightly butter a large casserole dish.
6. Pour the mixture in the casserole dish and layer top with the sliced cheese.
7. Bake in oven for about an hour or until you have a few dark spots on the layered cheese--done when dark spots are visible.
8. Take from oven carefully and cool for a few minutes and ENJOY.

egg noodles, tuna, sweet peas, cheddar cheese, cream of mushroom soup, cream of celery soup, milk, salt, velveeta cheese, butter

Taken from www.food.com/recipe/cheesie-tuna-casserole-241449 (may not work)