Tuna Noodle Casserole

2 Boxes Condensed Cream of Mushroom Soup

1/4 C Mayonnaise

1/2 C Shredded Cheddar Cheese

1/2 tsp celery salt

1/4 tsp pepper

1/2 Cup Milk (maybe more)

2 can's Tuna (drained)

1/2 C frozen peas

1 can sliced mushrooms

1/2 bag wide egg noodles


Boil noodles according to package directions until cooked but still firm.


In heavy sauce pan mix soup, mayo, cheese, milk and spices over medium heat until cheese melts.  Add tuna, peas and mushrooms. Stir until mixed.  Should be thick but not pasty.  Add more milk if necessary.


Pour sauce over noodles and bake in a casserole dish at 350 degrees for 30 minutes.