Tuna Noodle Casserole

This recipe goes back to my childhood and is a staple in our house. The kids love it. I often -- well actually I should say I rarely DO NOT bake it and it is just as good. We are usually too hungry to wait on the baking step.

Tuna Noodle Casserole
INGREDIENTS:
1 (8 oz) package wide egg noodles
1 (9 oz) can tuna, drained
1 (10.75 oz) can condensed cream of mushroom soup
milk (use the soup can as the measure)
1 cup shredded sharp Cheddar cheese
1 cup crushed croutons (or I use crushed regular Lays potato chips too!)

Preheat oven to 350 degrees. Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water for 8 to 10 minutes, or until al dente; drain.
In a medium bowl, combine tuna, condensed soup, and milk. Mix with the noodles, and pour into 2 quart casserole dish. Sprinkle Cheddar cheese and crushed croutons over top.
Bake in a preheated oven for 20 to 30 minutes, or until bubbling and browned on the top.

AND, according to my children, this dish MUST be served with peas along the side.