Tuna Casserole

Adapted from a 1995 issue of Southern Living magazine. My family enjoys this creamy comfort food.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 1 (8 ounce) package  egg noodles
• 1 (10 3/4ounce) can  cream of mushroom soup
• 1 (5 ounce) can evaporated milk
• 1⁄3 cup  finely chopped onion
• 1 (6 ounce) can solid white tuna packed in water, drained and flaked
• 1 (8 1/2ounce) can English peas, drained
• 1⁄2 teaspoon pepper
• 2 1⁄2 cups  shredded cheddar cheese, divided
• 1  cup  pepperidge farm original  goldfish crackers

Directions

1. Cook noodles according to package directions; drain.
2. Stir soup into noodles, along with the next five ingredients and two cups of the Cheddar cheese.
3. Pour into a lightly greased 8-inch square baking dish.
4. Sprinkle remaining 1/2 cup of Cheddar cheese on top of the casserole.
5. Bake at 350°F for 25 minutes.
6. Sprinkle fish crackers on top and bake an additional 5 minutes or until thoroughly heated.