Tuna Casserole

• 6 ounces wide egg noodles
• 1 (10 ounce) can 98% fat free condensed cream of celery soup
• 12 cup milk
• 1 cup shredded cheddar cheese or 1 cup parmesan cheese
• 1 (6 ounce) can light chunk tuna in water, drained
• 34 cup chopped onion
• 12 cup chopped celery
• 12 cup reduced-fat mayonnaise
• salt and pepper
• additional shredded cheese (optional)

1. Preheat oven to 425* F. Cook noodles according to package directions.
2. Drain and return to pan.
3. Meanwhile, pour soup into a small saucepan.
4. Slowly stir in milk, a little at a time.
5. Stir in cheese.
6. Heat over medium-low heat, stirring often, until hot and cheese is melted; do not boil.
7. Add tuna, onion, celery, mayonnaise, and salt and pepper to taste to the noodles and stir together.
8. Pour soup mixture over and mix until well-combined.
9. Pour mixture into a 2-2 1/2 quart casserole.
10. Top with additional shredded cheese, if desired.
11. Place casserole in oven and bake at 425* F for 20-25 minutes, or until hot, bubbling, and lightly browned on top.
12. Remove from oven and let set for 5-10 minutes before serving.

egg noodles, condensed cream, milk, cheddar cheese, light chunk tuna, onion, celery, mayonnaise, salt, cheese

Taken from www.food.com/recipe/tuna-casserole-187848 (may not work)