1/2 lb. Velveeta cheese, cubed
1/2 c. milk
1 can mushroom soup
2 c. cooked noodles, drained
1 (6 1/2 oz.) can flaked 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, pepper. Mix well. Pour into 2 quart casserole, top with crackers tossed with butter. Bake at 325 degrees for 20 minutes. May add partially cooked frozen peas.