Weeknight Tuna Noodle Casserole

I have been making this recipe for over 25 years and think it came from my mother originally but can't be sure. It has a creamy texture from the cheese added and the mayonnaise which makes it sumptuous. Can be doubled easily.

• Ready In: 50 mins
• Serves: 4-6
• Yields: 1 casserole

Ingredients

• 1 (10 1/4ounce) can  cream of celery soup
• 1 (6 ounce) can tuna, drained
• 1 (15 ounce) can  Veg-All or 1 (15 ounce) can  mixed vegetables, drained
• 1⁄2 cup milk
• 1  cup  cubed cheddar cheese
• 1⁄2 stalk celery, chopped finely
• 1  small onion, finely chopped (if you prefer, use onion powder)
• 1⁄2 cup mayonnaise
• 1 (8 ounce) package  egg noodles, cooked (macaroni may be used)

Directions

1. Preheat oven to 350°F.
2. prepare and mix all ingredients in large bowl and put into covered casserole dish to bake for 30-45 min or until bubbly.
3. May be topped with buttered bread crumbs if crusty top is desired.