Hey Amy!

This recipe is one of those that the aroma, flavor, and merely speaking the name takes you back in time.  Mommie made this when she was first starting her adult life because she was, in her words, “a 20 year-old, new mom who didn’t know how to cook and made this every week!”  I am sure she made other things but this was a staple.  Mommie still surprises me with this when I come home.  I love it as much today as I did growing up.  Mine never tastes as good as hers but I know that’s because she puts the special Mom love in it when she makes it.  This dish lasts for days as like most pasta casserole dishes, it gets better with time.  Sitting in the fridge soaking up the juice.  ☺

Ingredients:

6 oz. (3 1/2 c) egg noodles
1 can tuna
1/2 c. mayo (The child of the 70′s in me uses Miracle Whip)
1 c. sliced celery
1/3 c. diced onion
1 tsp. salt
1 can cream of celery soup
1/2 c. milk
1 c. shredded cheddar cheese

Preheat oven to 425.  Cook noodles in boiling salt water until tender; drain.  Combine noodles, drained tuna, mayo, vegetables and salt.  Blend soup and milk; heat through.  Add cheese to soup mixture and stir until cheese melts.  Add to noodle mixture.  Turn into 1 1/2 quart casserole.  Bake for 20 minutes.

Sometimes I add peas or carrots to this recipe. It looks prettier.

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