Tuna Casserole

• 1 (8 ounce) package egg noodles
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 (5 ounce) can evaporated milk
• 13 cup finely chopped onion
• 1 (6 ounce) can solid white tuna packed in water, drained and flaked
• 1 (8 1/2 ounce) can English peas, drained
• 12 teaspoon pepper
• 2 12 cups shredded cheddar cheese, divided
• 1 cup pepperidge farm original goldfish crackers

1. Cook noodles according to package directions; drain.
2. Stir soup into noodles, along with the next five ingredients and two cups of the Cheddar cheese.
3. Pour into a lightly greased 8-inch square baking dish.
4. Sprinkle remaining 1/2 cup of Cheddar cheese on top of the casserole.
5. Bake at 350F for 25 minutes.
6. Sprinkle fish crackers on top and bake an additional 5 minutes or until thoroughly heated.

egg noodles, cream of mushroom soup, milk, onion, solid white tuna, english peas, pepper, cheddar cheese, crackers

Taken from www.food.com/recipe/tuna-casserole-183444 (may not work)