• package of wide egg noodles
• can of tuna, drained (i prefer in water instead of in oil)
• can of cream of celery soup
• 1 1/2 cups shredded cheddar cheese, divided
• 1 to 1 1/2 cups mayo
• salt/pepper to taste

1. Cook noodles and drain. In a bowl flake tuna with a fork. Add can of cream of celery soup, undiluted and mayo and 1 cup of the cheddar cheese. Stir together then add the noodles and season with salt and pepper and toss until combined. You want this mixture to be creamy and not too dry so add more mayo if necessary. Put mixture into casserole dish and top with remaining shredded cheddar cheese. Bake uncovered in a 375 degree oven until cheese is melted and heated through...approx. 30 minutes. Serve with a salad and bread for a simple but tasty meal.

This is a family favorite that my mom used to make regularly when I was growing up. I have now taught my son Austin to make it and he loves it. This is another recipe that I have had in my head for years so feel free to adjust measurements according to your taste.