pasta, of your choice
1 (10 1/4 ounce) cans
cream of celery soup
( PLEASE DO NOT USE "cream of MUSHROOM", use "cream of CELERY SOUP" only. "Cream of MUSHROOM" is Soo Y)
( fresh is best, see my recipe for 'Fresh Mayonnaise', I know, I'm very picky about my ingredients )
cheddar cheese, divided
finely chopped celery
onion, finely chopped
fresh mushrooms, drained
1 (7 ounce) cans
frozen peas and carrot
( PLEASE DON'T USE CANNED VEGGIES, they have NO NUTRITIONAL VALUE AT ALL. Canned veggies were only mad)
( this is optional, but it really makes this SPECTACULAR, if you add this, whoever eats this will thin)
- Cook egg noodles to al dente in boiling salted water; drain well.
- Preheat oven to 325°F.
- Mix all ingredients together in a large casserole dish, reserving 1/2 cup of cheese.
- Sprinkle reserved cheese over the top.
- Bake for 30 minutes.
- Serve hot.