Layered Tuna Noodle Casserole

This is my kids' favorite tuna casserole, which is very simple to make and very easy on the budget. NOTE: I also like to add a cup of frozen peas on top of the tuna layer...(That is optional)

• Ready In: 50 mins
• Serves: 6

Ingredients

• 16  ounces  medium noodles (I use Amish Noodles, that I find in the pasta section of my grocer.)
• 2 (6 ounce) cans albacore tuna in water
• 1 (10 3/4ounce) can  cream of celery soup
• 1 (10 3/4ounce) can  cream of chicken soup
• 1⁄4 cup mayonnaise (I use Hellman's)
• 10 3⁄4 ounces  whole milk (1 soup can full)
• 8  ounces  shredded cheddar cheese
• 2  cups  Ritz crackers, smashed
• 3  tablespoons butter or 3  tablespoons margarine
•  salt & pepper

Directions

1. Cook noodles according to package directions, undercooking just slightly. Drain.
2. In a 13 x 9 inch greased casserole dish, arrange cooked noodles evenly on the bottom.
3. Add both cans of tuna with juice from can, evenly on top of noodles.
4. Salt and pepper to taste.
5. Mix both cans of soup and the mayonnaise with 1 10.7 ounce can full of milk and stir until smooth.
6. Add soup mixture evenly on top of casserole.
7. Add shredded cheddar cheese evenly on top.
8. Add smashed Ritz crackers evenly on top. Dot the top with the butter or margarine.
9. Bake, uncovered, in a 350 degree (preheated) oven for 35 minutes, until top is slightly golden brown.
10. Let sit for 5 minutes.