- 16 ounces dry egg noodles
- 3-4 tablespoons butter
- 2 carrots, diced
- 1 onion, diced
- 4 celery ribs, diced
- 1 1/2 cups frozen peas, thawed
- 2 cans tuna, drained
- 3 cans cream of mushroom soup
- 1 cup milk
- 2 cups shredded cheddar cheese
Saute carrot, onion, and celery in butter.
Boil noodles to al dente (not too mushy, as they will continue to cook in the casserole). Drain and rinse in cold water.
In separate bowl, combine peas, soup, milk, and cheese. Add sauteed mixture. Mix well.
Spread into a 4+-quart casserole pan or Dutch oven. Bake at 375 for 20-25 minutes.
