Ingredients
8 ounces egg noodles
1 (10 1/4 ounce) can cream of celery soup
1⁄2 cup mayonnaise
3⁄4 cup evaporated milk
1 cup grated cheddar cheese, divided
1⁄2 cup finely chopped celery
1⁄2 small onion, finely chopped
4 ounces mushrooms, drained (optional)
1 teaspoon black pepper
1 (7 ounce) can tuna, with juice
Directions
Cook egg noodles to al dente in boiling salted water; drain well.
Preheat oven to 325°F.
Mix all ingredients together in a large casserole dish, reserving 1/2 cup of cheese.
Sprinkle reserved cheese over the top.
Bake for 30 minutes.
Serve hot.
