Tuna noodle casserole

Last night I made one of my favorite casseroles. It comes from a cookbook that I inherited from my grandmother when she passed away: the 1976 edition of Better Homes and Gardens New Cook Book.

The cool part about it is that it even has notes in her handwriting by it. I've experimented with this tuna noodle casserole, and apparently my grandmother has too. It's very easy to make, and healthy too:

Tuna Noodle Casserole

3 c. pasta noodles (garden rotini is my favorite)
1 can tuna
1/2 c. mayonaise
1 c. sliced celery
1/2 c. chopped onion
1/4 c. chopped green pepper
1/2 t. salt
1 10 1/2-oz can cream of mushroom or cream of celery soup
1/2 c. milk
1 c. shredded sharp cheddar cheese
1 4-oz can sliced mushrooms (optional)
1/2 c. frozen peas or mixed veggies (optional)
topping, such as 1/2 c. slivered almonds, buttered cracker crumbs or crushed potato chips

Cook noodles according to package directions. Drain. Add tuna, mayo, celery, onion, pepper, salt, and veggies, but don't mix in. Mix can of soup with milk in a pan and heat through. Add cheese to soup mixture and cook till cheese melts. Add to noodle mixture. Stir all together. Put into a 2-quart casserole dish and add topping.  Bake at 425 degrees for 20 minutes.

Serves: 6