Blue Ribbon Tuna Casserole

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.)

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 3  cups  cooked egg noodles
• 1  onion, chopped
• 2  stalks celery, diced
• 1  teaspoon butter
• 1 (10 1/2ounce) can  condensed cream of celery soup
• 1⁄2 cup mayonnaise
• 0.5 (10 1/2ounce) 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

Directions

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.