12 oz Wide Egg Noodles
2 Tbsp vegetable oil
1 stalk celery, finely chopped
1 can (10 3/4 oz) cream of celery
3/4 cup milk
Salt and pepper, to taste
2 cans (5 oz ea) tuna, drained
2 cups shredded Cheddar cheese, divided (1 ½ cups Cheese for 8 oz)
Preheat oven to 350° F. Spray a 9 x 13-inch (9 x 9” for 8 oz) baking dish with nonstick spray; set aside. Cook pasta according to package directions; drain in a colander. Return hot, empty pan to low heat. Heat oil in pan. Add celery and cook, stirring frequently 4 to 5 minutes or until celery is tender. Stir in soup, milk and salt and pepper. Cook, stirring constantly, until smooth. Remove from heat. Stir in tuna and 1 cup cheese. Gently stir in cooked noodles. Spoon into prepared baking dish. Sprinkle with remaining cheese. Bake, uncovered, 15 to 20 minutes.
Substitute cream of mushroom soup for celery soup. Top the casserole with 1/3 cup finely crushed potato chips or cracker crumbs. Bake as directed.