CREAMY TUNA NOODLE CASSEROLE

CREAMY TUNA NOODLE CASSEROLE
This is a recipe I have used for years. I have tried so many and this one is the creamiest. I hope everyone enjoys it.
PHOTO AND RECIPE: KAREN’S KREATIVE COOKING


6 cups (about 8 oz.) dry medium egg noodles
prepared according to package directions

1/2 cup chopped onion , optional
2 cans (9 oz. each) Albacore White Tuna, drained and flaked
1 can (10 oz. ) condensed cream of mushroom soup
1 can (10 oz.) condensed cream of celery soup
1 cup frozen petite peas
1 tsp ground pepper
1 tsp. salt
2 tbsp. Miracle Whip Salad Dressing
2 cups grated American Cheese
2 cans (12 fl. Oz each.) Evaporated Milk
2 sleeves crushed Ritz or Town House Crackers
1 stick Butter or Margarine


Directions
PREHEAT oven to 375° F. Grease 13 x 9-inch baking dish.

Cook Noodles according to directions on pkg. Drain. Stir noodles, tuna, soups, salad dressing, onion, peas, cheese, pepper, salt and evaporated milk; mix well. Pour into prepared casserole dish. In a separate bowl, mix crushed crackers and melted butter. Sprinkle over casserole.

BAKE for 25 to 30 minutes or until bubbly.