CASSEROLE:

1 (12 oz.) pkg. Dutch wide egg noodles, cooked & drained
2 (5 oz. ea.) cans tuna, drained & flaked
1 (4 oz.) can mushroom stems & pieces, drained
1 (10 oz.) can cream of mushroom soup, undiluted
1 1/3 cups milk
1/2 tsp. salt
1/4 tsp. pepper

TOPPING:

3 tbsp. melted butter
1/2 cup crushed butter crackers

Preheat oven to 350°F.

In a large bowl, combine noodles, mushrooms and tuna. Mix well.

In a separate bowl, combine cream of mushroom soup, milk, salt and pepper. Stir well. Pour soup mixture over noodles. Mix well.

In a greased 9x13-inch casserole dish pour noodle mixture.

Combine melted butter and crushed crackers. Sprinkle over noodle mixture.

Bake at 350°F for 30 minutes or until heated through and cracker topping turns golden brown.

Serves 6.

Submitted by: Crazy BZ