Tuna Casserole

• 1 12 cups dry elbow macaroni
• 14 cup Italian seasoned breadcrumbs (or 1 cup of french fried onions)
• 1 (10 1/4 ounce) can98% fat free cream of celery soup
• 12 cup light mayonnaise
• 34 cup evaporated milk
• 1 cup grated cheddar cheese, divided
• 12 cup frozen peas and carrot
• 12 small onion, finely chopped
• 4 ounces mixed mushrooms, drained
• 1 teaspoon black pepper
• 1 (7 ounce) can tuna, with juice

1. 1.
2. Cook noodles to al dente in boiling salted water; drain well.
3. 2.
4. Preheat oven to 325F.
5. 3.
6. Mix all ingredients together in a large casserole dish, reserving 1/2 cup of cheese and all of breadcrumbs.
7. 4.
8. Sprinkle reserved cheese over the top, then add bread crumbs (or french fried onions).
9. 5.
10. Bake for 30 minutes.
11. 6.
12. Serve hot.

macaroni, italian seasoned breadcrumbs, light mayonnaise, milk, cheddar cheese, carrot, onion, mixed mushrooms, black pepper, tuna

Taken from www.food.com/recipe/tuna-casserole-412249 (may not work)