This is a bit of a different twist on a normal old tuna casserole. It is great for Good Friday for those of us who don't eat meat that day or even a nice meal throughout the week.
6oz dry noodles
1 6 1/2 -7oz can tuna drained
1 10 1/2 oz can cream of celery soup
1/2 cup milk
1/2 cup mayonnaise
4 oz sharp cheddar
Cook noodles until desired tenderness and then drain. Combine noodles tuna and mayo. Blend soup and milk in a pan and heat through. Add cheddar and heat until melted stirring cheese into soup mixture. Combine with noodles. Bake in a 2 quart casserole dish for 20 minutes at 425 degrees. This freezes well so I always double it. Also by doubling it it uses the whole 12 oz bag of noodles. You can top with potato chips if desired.
Replace celery soup with cream of chicken and Tuna with chicken.