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

Heat cheese, 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. Makes 4 to 6 servings.