Mead's Tuna Noodle Casserole

Just a better casserole. Not boring and a good way to get the kids to adapt to a fish dish.

• Ready In: 1 hr 15 mins
• Serves: 8
• Yields: 1 9 X 13 PAN

Ingredients

• 12  ounces  cooked eggs, noodles. perfer penn. dutch brand
• 1 (10 1/2ounce) can  cream of chicken soup, condensed
• 1 (10 1/2ounce) can  cream of celery soup
• 3⁄4 cup  of milk and 1/4 cup heavy cream
• 1  cup mayonnaise
• 1⁄2 cup  of diced red onion and diced scallion (green sprig onions)
• 1⁄2 cup  of chopped celery
•  good quality albacore tuna, drained. (The gold can is worth the buy. Add a 2nd can for a more intense Tuna flavor.)
• 1⁄2 cup  of sharpe  shredded cheddar cheese
• 1⁄2 cup  of mexican blend shredded cheese
•  salt and pepper (even better!) or   lowry's seasoned  salt and pepper (even better!)

Directions

1. Cook Noodles to Al Dente and Cool in Cold water before Mixing with wet ingredients.
2. Mix Canned soups, Milks, onions and celery, Drained Tuna, half the Cheddar and half the Mexican cheeses. seasonings of choice.
3. Combine Noodles with wet mixture.
4. Pour into buttered 9" x 13" casserole dish.
5. Sprinkle left over Cheeses on top.
6. Cook at 350 degrees for about 45 minutes to an hour uncovered depending on how cool you made it. When cheese is bubbly but not over brown, it's done.
7. Raw, it keeps great in Fridge covered with parchment or greased silicon top, as a make ahead meal for the next day or two. Busy people can break it out and cook without too much fuss.