I haven't put up a recipe in awhile. Here's one we tried out a few weeks ago. Blake gave it an A- and he doesn't even like tuna! Our boys devoured it, and our friend, Dawn, gave it the thumbs up as well. I'm posting it with the edits I made, but you can find the original recipe here.
1 (12 oz) pkg egg noodles
1/4 c. chopped onion
2 c. shredded Cheddar cheese
1 c. frozen green peas
2 (6 oz) cans tuna, drained
2 (10.75 oz) cans condensed cream of mushroom soup
1/2 can of milk (use the cans from the soup)
5 oz sliced fresh mushrooms (I sliced up about 8 mushrooms)
1 cup crushed Ritz or Town House crackers
2 T melter butter
Preheat oven to 425 F. Cook pasta in boiling water for 8-10 minutes or until al dente. Drain.
In a large bowl, thoroughly mix noodles, onion, ONE (1) cup of cheese, peas, tuna, soup, milk and mushrooms. Transfer to a 9x13 in ch baking dish. Put remaining 1 c. of cheese on top.
Melt butter in microwave and pour over crushed crackers and mix until coated. Spread over top of casserole. Bake for 15-20 minutes at 425F until cheese is bubbly, and cracker crust is lightly browned. Enjoy!