1 can (10 1/2 ounces) Cream of Mushroom soup
1 can milk
1 can sweet (sugar) peas
2 cans tuna in water, drained (You can also use chicken)
4 ounces (about 2 cups) medium egg noodles, cooked and drained
1 package crackers
4Tbsp butter, melted
1. Heat the oven to 400°F. Stir the soup, milk, peas, tuna and noodles in a 1 1/2-quart casserole. Crush the crackers; stir the crumbs and butter in a small bowl.
2. Bake the tuna mixture for 20 minutes or until hot and bubbling. Stir the tuna mixture. Sprinkle with the cracker/butter crumb mixture.
3. Bake for 5 minutes or until the cracker crumb mixture is golden brown.