Home Recipes Tuna Casserole

Tuna Casserole

by Erika Nicole Kendall

8 ounces egg noodles
1 (10 1/4 ounce) can cream of celery soup
1/2 cup mayonnaise
1/2 cup cream
1 cup grated cheddar cheese, divided
1/2 cup finely chopped celery
1/2 small onion, finely chopped
4 ounces mushrooms, drained (optional)
1 teaspoon black pepper
1 (7 ounce) can tuna, with juice

Cook egg noodles in boiling salted water; drain well. Preheat oven to 325°F. Mix all ingredients together in a large casserole dish, reserving 1/2 cup of cheese. Sprinkle reserved cheese over the top. Bake for 30 minutes. Serve hot.

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