Mead'S Tuna Noodle Casserole

• 12 ounces cooked eggs, noodles. perfer penn. dutch brand
• 1 (10 1/2 ounce) can cream of chicken soup, condensed
• 1 (10 1/2 ounce) can cream of celery soup
• 3/4 cup of milk and 1/4 cup heavy cream
• 1 cup mayonnaise
• 1/2 cup of diced red onion and diced scallion (green sprig onions)
• 1/2 cup of chopped celery
• good quality albacore tuna, drained. (The gold can is worth the buy. Add a 2nd can for a more intense Tuna flavor.)
• 1/2 cup of sharpe shredded cheddar cheese
• 1/2 cup of mexican blend shredded cheese
• salt and pepper (even better!) or lowry's seasoned salt and pepper (even better!)

1. Cook Noodles to Al Dente and Cool in Cold water before Mixing with wet ingredients.
2. Mix Canned soups, Milks, onions and celery, Drained Tuna, half the Cheddar and half the Mexican cheeses. seasonings of choice.
3. Combine Noodles with wet mixture.
4. Pour into buttered 9" x 13" casserole dish.
5. Sprinkle left over Cheeses on top.
6. Cook at 350 degrees for about 45 minutes to an hour uncovered depending on how cool you made it. When cheese is bubbly but not over brown, it's done.
7. Raw, it keeps great in Fridge covered with parchment or greased silicon top, as a make ahead meal for the next day or two. Busy people can break it out and cook without too much fuss.

eggs, cream of chicken soup, cream of celery soup, milk, mayonnaise, red onion, celery, quality albacore, cheddar cheese, shredded cheese, salt

Taken from www.food.com/recipe/meads-tuna-noodle-casserole-537936 (may not work)