2 c. uncooked egg noodles
1 can cream of chicken soup
7 oz. can tuna, drained
1 c. shredded Cheddar cheese
1 soup can milk
2 tbsp. butter
1/3 c. dry bread crumbs

In 1 1/2 quart casserole, combine all ingredients except butter and bread crumbs. Cover and refrigerate at least 8 hours. Bake at 350 degrees, covered, for 1/2 hour. While casserole is baking, lightly brown bread crumbs in butter. Top casserole with crumb mixture. Continue baking, uncovered, an additional 1/2 hour. Serves 5 to 6.