Classic Tuna Noodle Casserole

• 2 cans of tuna, drained
• 2 cans of cream of mushroom soup
• 1 small jar of chopped pimentos
• 1 package of frozen peas & carrots
• 1 package of medium egg noodles
• 3/4 cup of milk
• 1 1/2 cups of shredded cheddar or sharp cheddar cheese
• 1/2 a ream of Ritz crackers, crushed
• 1 pinch of thyme
• salt, pepper, onion & garlic powder, minced dried onion ( I used about 1 tsp each & 1 tbsp of the onion)
• 1/2 cup of additional shredded cheese

Heat the oven to 350. Boil your noodles according to the directions. About 3 minutes prior to the noodles being done, drop in the frozen peas & carrots.
In a large bowl, combine the soups and milk, then add the pimentos,spices, and tuna. Mix well. Drain the noodles and veggies, then add to the soup mixture. Mix well. Add the 1 1/2 cups of cheese. Mix. Pour the mixture into a greased Pyrex dish. Top with the remaining cheese and crushed crackers. Bake for 30 minutes or until golden. Let it set for about 5-8 minutes. Like any casserole it needs to cool down a bit to "set". Enjoy!