1/2 lb. Velveeta, cubed
1 can condensed cream of mushroom sup
1/2 c. milk
2 c. noodles, cooked and drained (4 oz.)
1 (6 1/2 oz.) can tuna, drained
Dash of pepper
1/2 c. coarsely crumbled crackers
2 tbsp. butter, melted

Heat process cheese spread, soup, and milk over low heat; stir until sauce is smooth. Add noodles, tuna, and pepper; mix well. Pour into 2 quart casserole, top with crackers tossed with butter. Bake at 325 degrees for 20 minutes.