TUNA NOODLE CASSEROLE

3 cups uncooked wide egg noodles

1 1/4 cups (5 oz.) Cheddar cheese, shredded & divided

1 (10¾ oz.) can cream of mushroom soup

1 (8.5 oz.) can sweet peas, drained

1 (6 oz.) can tuna in water, drained & flaked

1 (5 oz.) can evaporated milk

1/3 cup finely chopped onion

1/2 tsp. pepper

1 cup tiny fish-shaped crackers

Preheat oven to 350°.  Cook noodles according to package directions; drain.  Stir together cooked noodles, 1 cup cheese, soup, and next 5 ingredients in a bowl; pour into a lightly greased 1½ qt. baking dish.

Bake, covered, at 350° for 30 minutes.  Uncover and sprinkle with remaining cheese and crackers.  Bake 5 more minutes or until thoroughly heated.

FLUFFY SCRAMBLED EGGS

8 eggs

1 can (5 oz.) evaporated milk

2 Tbsp. butter

Salt & pepper to taste

In a bowl whisk the eggs and evaporated milk until combined.  In a skillet, heat the butter until hot.  Add the egg mixture; cook and stir over medium-low heat until eggs are completely set.  Season with salt and pepper.