Cheesie Tuna Casserole

This is a excellent casserole. Everyone loves it and no one can get enough. Everyone I know that says they hate tuna casserole has loved mine. I came up with it one day on the spur of a moment with on-hand ingredients. I am positive you will love it too, although if you don't like cheese I would just leave it out. Let me know--I'm excited to see the reviews.

• Ready In: 1 hr 15 mins
• Serves: 8-12

Ingredients

• 1 (12 ounce) package  wide egg noodles (any kind of noodles that you prefer will work fine)
• 1 (6 ounce) can tuna in water, drained. (I sometimes use 2, but that depends on how strong you like your tuna)
• 1 (15 ounce) can sweet peas, drained
• 1  cup  of shredded cheddar cheese or 1  cup colby-monterey jack cheese
• 2 (10 1/2ounce) cans  cream of mushroom soup
• 1 (10 1/2ounce) can  cream of celery soup
• 1⁄4 cup milk
•  salt and pepper
•  sliced Velveeta cheese, enough to cover a casserole dish (American cheese works good to)
• 1  tablespoon butter

Directions

1. Cook noodles as directed on package, until almost done; drain.
2. In a large bowl, mix all the other ingredients, except the sliced cheese until well mixed.
3. Add the noodles to the mixture and mix well.
4. Heat oven to 375°.
5. Slightly butter a large casserole dish.
6. Pour the mixture in the casserole dish and layer top with the sliced cheese.
7. Bake in oven for about an hour or until you have a few dark spots on the layered cheese--done when dark spots are visible.
8. Take from oven carefully and cool for a few minutes and ENJOY.