#3064 - Cheddar Cheese Tuna Casserole

(by Shirley McNevich)

2 regular sized cans of tuna (drained)
1 - 10.75oz. can Campbell's cheddar cheese soup
1 small onion (chopped)
1 1/2 lbs. shredded cheddar cheese
1 - 10.75oz. can Campbell's cream of mushroom soup
12oz. frozen peas (thawed and drained)
1lb. egg noodles (cooked and drained according to bag directions)
1 sleeve of Ritz crackers (crushed)

Flake the tuna into a bowl. Add the cheddar cheese soup, chopped onions, cream of mushroom soup and drained peas to the tuna--stir to mix. Add the cooked/drained egg noodles--stir until mixed. Grease a 9 x 13 glass baking dish. Pour half of the noodle mixture into the baking dish. Sprinkle half of the shredded cheddar cheese over the noodle mixture. Pour the rest of the noodle mixture over the cheese. Sprinkle the rest of the cheese over the top. Bake at 350 degrees for 30 minutes, remove from oven, sprinkle the crushed crackers over the top, return to oven and bake for 30 minutes longer.