1 1/2 cups dry medium egg noodles
1/2 cup cooked frozen peas
1 (5 oz.) can tuna fish (canned in water type is the best)
1 (10 oz.) can cream of mushroom soup
1/2 cup milk
1 tbsp. butter
10 Ritz crackers, crushed (for topping)

Preheat oven to 350°F. Boil noodles until done. Boil peas till tender.

Break tuna into chunks then lightly stir mushroom soup, milk, butter and peas together. Then add noodles and mix all together. Place into 1/2-quart casserole dish.

Bake at 350°F for 20 to 30 minutes. After 20 minutes add crushed Ritz crackers to top and bake for 10 more minutes.

Makes 4 to 5 servings.

Submitted by: Berta Smith