Tuna Noodle Casserole Recipe

This is total comfort food for me. Creamy, cheesy, delicious.

• 8 ounce package egg noodles
• 1 can cream of celery soup
• 3/4 cup evaporated milk
• 1/2 cup mayonnaise
• 2 cups cheddar cheese (divided in half)
• 1/2 cup celery, chopped
• 1 small onion, chopped
• 8 ounces fresh mushrooms (or a 4 ounce can)
• 1 can of tuna packed in water, undrained
• pepper to taste (the more the better)

1. Preheat oven to 325 degrees F.
2. Cook and drain the noodles. I usually don’t cook them the full 8 minutes because they will cook more in the oven. Go for 6 minutes unless you’re feeding this to folks who like smooshy noodles (like toddlers).
3. Mix remaining ingredients in a bowl (reserving 1 cup of the cheese for later) and pour into a casserole dish or baking pan. I use a 9×12.
4. Sprinkle the cup of cheese on top and bake for 30 minutes or until cheese is melted and casserole is bubbly.