Blue Ribbon Tuna Casserole

Description: My mom won a blue ribbon at a cooking contest for this casserole back when I was a little girl. It was a regular at our house and each time we had it, she told us again about her blue ribbon. It definitely tasted like a winner. (Mama added juice from one can of tuna to casserole and drained the other down the sink.)

Ingredients:

• 3 cups cooked egg noodles
• 1 onion, chopped
• 2 stalks celery, diced
• 1 teaspoon butter
• 1 (10 1/2 ounce) can condensed cream of celery soup
• 1/2 cup mayonnaise
• 0.5 (10 1/2 ounce) can evaporated milk (can use regular milk)
• 1 teaspoon black pepper
• 1 cup frozen peas and carrot
• 2 (6 ounce) cans tuna, one drained
• 2 1/2 cups cheddar cheese, divided
• 1/2 cup crushed potato chips

Steps:

1. Cook egg noodles according to package directions; drain and set aside.
2. In same pot, melt butter and sauté celery and onions until tender.
3. Combine all ingredients in large casserole, except for potato chips and 1/2 cup cheese.
4. Bake at 350°F for 30 minutes.
5. Put cheese on top, then sprinkle top with potato chips.
6. Return to oven for a few minutes to melt cheese.
7. Eat with crusty bread. Yum.