• 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
  • 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.