Layered Tuna Noodle Casserole - cooking recipe

Ingredients

16 ounces medium noodles (I use Amish Noodles, that I find in the pasta section of my grocer.)
2 (6 ounce) cans albacore tuna in water
1 (10 3/4 ounce) can cream of celery soup
1 (10 3/4 ounce) can cream of chicken soup
1/4 cup mayonnaise (I use Hellman's)
10 3/4 ounces whole milk (1 soup can full)
8 ounces shredded cheddar cheese
2 cups Ritz crackers, smashed
3 tablespoons butter or 3 tablespoons margarine
salt & pepper

Preparation

Cook noodles according to package directions, undercooking just slightly. Drain.
In a 13 x 9 inch greased casserole dish, arrange cooked noodles evenly on the bottom.
Add both cans of tuna with juice from can, evenly on top of noodles.
Salt and pepper to taste.
Mix both cans of soup and the mayonnaise with 1 10.7 ounce can full of milk and stir until smooth.
Add soup mixture evenly on top of casserole.
Add shredded cheddar cheese evenly on top.
Add smashed Ritz crackers evenly on top. Dot the top with the butter or margarine.
Bake, uncovered, in a 350 degree (preheated) oven for 35 minutes, until top is slightly golden brown.
Let sit for 5 minutes.