Tuna Noodle Casserole

Canned tuna in water is one of my favorite budget stretchers. Mixed with the ingredients below and topped with cheese this noodle casserole is a satisfying, warm meal on a cool evening.

• 2 12 oz packages of egg noodles
• 2 10 ¾ oz cans Cream of Celery soup
• 1 15 oz can peas, undrained
• 4 5 oz cans of tuna in water,undrained
• 2 teaspoons salt
• 2 cups shredded sharp cheddar cheese

Cook noodles and drain.
Mix remaining ingredients except cheese in a large bowl.
Stir in noodles.
Bake in a well-greased 9 x 13 inch pan at 350 for 30 minutes.
Remove and top with cheese.
Return to the oven for 5 minutes.

Source:

http://www.cookingwithnonna.com/italian-cuisine/tuna-noodle-casserole.html