1/4 lb. cubed Velveeta cheese
1 can cream of mushroom soup
1/2 c. milk
1 can tuna, drained and flaked
2 c. noodles, cooked and drained

TOPPING:

1/2 c. cracker crumbs, mixed with
2 tbsp. butter, melted

Heat cheese, soup, and milk over low heat. Stir until sauce is smooth. Add tuna and noodles, mix well. Pour into 2 quart casserole. Top with crumb mixture. Bake at 325 degrees for 20 minutes.