*Layered Tuna Bake*
Serves 6

An old family favourite.  Delicious, easy and economical.

1 pound of medium noodles (I use farfalle) (16 ounces)
2 (6 ounce) tins of albacore tuna in water, undrained
1 large mug of frozen petit pois
1 (10 3/4 ounce) tin of cream of celery soup, undiluted
1 (10 3/4 oz) tin of cream of chicken soup, undiluted (Over here in the UK, Batchelors brand)
1 soup tin full of milk
two dessert spoons of low fat mayonnaise (about 1/4 cup)
8 ounces medium to strong cheddar cheese, grated
2 handfuls of round buttery crackers, crushed
3 TBS butter, melted (I use a spritz of low fat cooking spray instead of this)
salt and pepper to taste

Cook the noodles according to the package instructions, leaving them slightly undercooked.  Drain well, rinse and drain again.   Spread evenly over the bottom of a buttered 13 by 9 inch casserole dish. 

Preheat the oven to 180*C/350*F/ gas mark 4. 

Flake the two tins of tuna over top of the pasta, spreading it out evenly as you can and using the juice.  Season to taste. Top with the peas, again, spreading out evenly.  Whisk together the soups, milk and mayonnaise.  Pour this evenly over top of the peas.  Sprinkle with the cheese.  Crumble the crackers over top and either drizzle with the butter or spritz with the cooking spray.

Bake, uncovered for about 35 minutes until bubbling and golden brown on top.  Let stand for about 5 minutes before serving.