Ingredients:
1 (6 ounce) cans tuna in water, drained
1 (10 ounce) cans cream of mushroom soup, undiluted
2 cups extra-sharp cheddar cheese, shredded ( can add more or less)
3 large celery ribs, sliced into 1/4 chunks
4 cups button mushrooms, sliced thick
1 large onions, chopped
16 ounces extra wide egg noodles
salt
pepper
Directions:
Cook noodles for approximately 10 minutes in salted water and drain when finished– while noodle are cooking –.
In large pot (enough to hold the sauce and cooked noodles) saute mushrooms for 3 or 4 minutes, add onion and saute for another minute or two. It’s nice to have a little crunch left in the onions. Drain any liquid.
Add cream of mushroom soup to pot. As soon as it is hot, add shredded cheddar cheese. Continuously stir. When cheese is melted, add tuna and celery. (I don’t cook the celery, only because I like the crunch of the raw celery). Mix well. When mixture is heated through and cheese is completely melted, take off of burner.
Drain noodles and add to mixture. I always add the noodles to the mixture (not the other way around), so that if I made too many noodles I don’t add them all to the sauce. Stir all ingredients together. Salt and pepper to taste.
* You can make this a one-pot dish if you cook and drain noodles first. Then use the same pot to cook the sauce. It will obviously add about ten minutes to the cooking time.
Servings: 4
Time preparation: 25 min.
Time total: 25 min.