TUNA TOMATO CASSEROLE

2 cans (6 oz.) tuna, drained               

1 cup mayonnaise

1 small onion, finely chopped

1/4 tsp. salt

1/4 tsp. black pepper

1 - 12 oz. bag wide egg noodles, cooked

8-10 plum tomatoes, 1/4 inch slices

1 cup shredded Cheddar or Mozzarella

Combine tuna, mayonnaise, onion, salt, and pepper in medium bowl.  Mix well and set aside.  Prepare noodles according to package directions, cooking just until tender.  Drain noodles and return to pot.  Add tuna mixture to noodles; stir until well combined.

Layer 1/2 noodle mixture, 1/2 tomatoes and 1/2 cheese in 9 x 13 baking dish.  Press down slightly.  Repeat layers with remaining ingredients.  Bake at 375º for 20 minutes or until cheese is melted and casserole is heated through.

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.