Tuna Noodle Casserole

Last night, I cooked dinner for my dad. I loved every minute of it, because I haven't had a kitchen in weeks. We wanted something quick and easy, so I decided on Tuna Noodle Casserole. This is an old stand-by for me. It is my moms recipe, and I'm pretty sure it came from the Betty Crocker, or Better Homes and Gardens cookbook. I've adapted it a little over the years, but it is basically the same, and it never disappoints!!

Tuna Noodle Casserole
3-4 cups of egg noodles (I use more than the recipe calls for, because we love leftovers!)
9 oz canned tuna
1 medium onion, chopped
1 bell pepper, chopped
1/2 cup mayo
1 can cream of celery soup
1/2 cup milk
2 cups cheddar cheese
salt & pepper

Cook egg noodles using package directions. Chop onion & green pepper and place in a large bowl. Add tuna and mayo to the bowl. Heat soup and milk in a saucepan until heated through. Add 1/2 cup cheese to soup mixture, and stir until melted. Drain noodles and add to bowl. Pour soup over noodles. Stir contents of bowl until mixed well. Add 1/2 cup cheese to mixture and stir well. Pour into 9x13 baking dish. Top with remaining cheese. Bake at 420 degrees for 20 minutes.

We move into our house in 4 days, so I plan to have LOTS of updates soon!! Stay tuned!