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

Heat Velveeta 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.

Serves 6.