Tuna Noodle Casserole

This recipe for Tuna Noodle Casserole is crunchy and super cheesy.  Next time I fix it I will probably use less onion and probably mince it instead of just chopping it up.

1 can Campbell’s® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) *284ml can*

1 can of milk (284ml/10 fluid oz) (using sup can)3 stalks of celery, diced1/2 yellow onion, diced2 cans tuna, drained and separated2.5 cups (dry) medium macaroni noodles2 cups of cheddar cheese, grated and divided into 1 cup each

Heat oven to 375 degrees.

Bring a large pot of salted water to a boil, add macaroni and cook until al dente.  Drain cooked noodles and place back in the pot.

Add the cream of mushroom soup, milk, celery, onion, tuna and 1 cup of cheddar cheese to the noodles.  Stir well to combine all ingredients.

Place the noodle mixture into a 9 x 12 baking dish.  Top with remaining 1 cup of cheddar cheese.  Cover with foil.

Bake at 350 degrees for 30 minutes.  After 30 minutes, remove foil and cook for an additional 10 minutes – allowing cheese to brown.