TUNA NOODLE CASSEROLE

This recipe is from Christie Golden. It was handed down to her from her Grandmother. I am not a casserole person at all, but once I tasted this casserole I knew I had to add it to my collection of recipes. The only thing I do differently is I may add some frozen peas, or asparagus to it. It makes a lot, but it freezes great.

Tuna Casserole

Ingredients
1 lb to 1 ½ lb. box of Elbow Macaroni
2 cans of Cream of Chicken Soup
2 cans of Cream of Celery Soup
3 cans Tuna, drained
1 to 1 ½ onion, diced
1 whole stalk of celery hearts, diced
2 lb. block Cheddar Cheese - Grated- Save some to put on the top of the casserole.
Johnny’s seasoning to taste
Pepper to taste

Directions
Cook macaroni to just al dente. Rinse really well in cold water. Cut onion and celery place in a glass bowl with plastic wrap, place in microwave for 2 minutes, then stir and microwave for one more minute. Mix in all ingredients together in a very large bowl (remember to save some cheese for the top). Add macaroni, onions, and celery and mix well. Put in casserole pan or pans that have been sprayed with non-stick spray. Top with remaining cheese.

Bake at 350 covered for 30 minutes then remove cover and continue to cook until hot and bubbly. I like to then turn on my broiler on low, and cook until the top is nice a brown and crispy. The cooking time will vary on the size of your casserole, and whether you are cooking this right away or cold.