Ingredients
- 3 (5 ounce) cans tuna in vegetable oil
- 1 (15 ounce) can sweet peas
- drained
- 1 (10 3/4 ounce) can cream of celery soup
- 34 cup evaporated milk
- 2 cups shredded cheddar cheese
- divided
- 12 cup celery
- finely chopped
- 12 small onion
- finely chopped
- 8 ounces egg noodles
- 1 (3 7/8 ounce) canof sliced black olives
- drained (optional)
Instructions
- Cook Egg Noodles until almost done, and drain well.
- Preheat oven to 325F.
- Combine noodles, tuna, peas, soup, evaporated milk, celery, and onion.
- Add one (1) cup of the shredded cheese.
- Mix well.
- Pour mixture into a medium casserole dish.
- Sprinkle remaining shredded cheese on top.
- Sprinkle black olives on top of cheese.
- Bake for 30 minutes.
- Serve hot and enjoy.
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