Tuna Noodle Casserole

Excellent on cold days

2	cans	tuna
1	can	condensed cream of mushroom soup
¹/₂	can	milk
3	cups	grated cheddar cheese
2	cups	peas (frozen or fresh)
4-5	cups	medium size noodles (macaroni, shells, rotini, etc.)

Boil the noodles, grease a medium to large casserole dish, and pre-heat the oven to 350°F.

While the noodles are cooking, empty the can of soup into a saucepan and fill the can about half full with milk. Add the milk to the saucepan and heat over low to medium heat until hot. Add 2 cups of the grated cheese and stir until melted. Add the peas and continue cooking until they are warm.

Mix the noodles and the tuna/cheese/pea mixture together and pour into the casserole dish (or pour and then mix - it's up to you). Spread the remaining 1 cup of cheese on top of the mixture and cook for about 30-40 minutes. Take it out when the cheese has melted and the sauce is bubbling.

Serve in bowls with a fork.