Dianne's Tuna Noodles Casserole

Total Time: 32 mins Preparation Time: 2 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 8 ounces pasta, of your choice
• 1 (10 1/4 ounce) can cream of celery soup (please do not use "cream of mushroom", use "cream of celery soup" only. "cream of mushroom" is soo y)
• 1/2 cup mayonnaise (fresh is best, see my recipe for 'fresh mayonnaise', i know, i'm very picky about my ingredients )
• 3/4 cup evaporated milk
• 1 cup cheddar cheese, divided
• 1/2 cup finely chopped celery
• 1/2 small onion, finely chopped
• 4 ounces fresh mushrooms, drained (optional)
• 1 teaspoon black pepper
• 1 (7 ounce) can tuna
• 1 lb frozen peas and carrot (please don't use canned veggies, they have no nutritional value at all. canned veggies were only mad)
• 1 teaspoon pepper (this is optional, but it really makes this spectacular, if you add this, whoever eats this will thin)

Recipe

• 1 cook egg noodles to al dente in boiling salted water; drain well.
• 2 preheat oven to 325°f.
• 3 mix all ingredients together in a large casserole dish, reserving 1/2 cup of cheese.
• 4 sprinkle reserved cheese over the top.
• 5 bake for 30 minutes.
• 6 serve hot.