Recipe: Tuna Casserole

       Serves 8,  and you might have leftovers.

14oz box of your favorite style pasta,  ( I like to use rotini )

 2,  12oz cans of tuna, ( or 5, 5oz cans )

 1, 8oz block of cheddar cheese

 8oz of cream cheese

 1/4c of milk

 2 sticks of butter  ( 1 needs to be room temperature )

 frozen or caned peas, which ever you prefer

 biscuit dough    2 small cans or 1 large

 Optional  sesame seeds or shredded cheese
Directions
Cook pasta in large pot as directed on the box, drain.  CHEESE SAUCE:  [Shred cheddar cheese. Melt 1 stick of butter in a small sauce pan on low, add cream cheese. When cream cheese softens add milk and blend until smooth, then add the shredded cheddar. Stir until a smooth. Remove from heat.]
 PREHEAT OVEN to 400. When your pasta is done and drained, add cheese sauce, tuna, and as much peas as you like. Fold in until well blended. Place in a large casserole dish.  Open biscuits. Take room temperature butter and put a small amount on each piece of biscuit dough and rub it in while stretching and flattening the dough slightly. The butter will keep the dough stretched. Place biscuit dough on top of casserole.  (optional: sprinkle dough with sesame seeds and/or shredded cheese)  Place casserole in oven till biscuits are browned  (10-20 min)