Sunday night and don't want to cook? Here's the classic meal everyone had growing up; thank you 1950's can cooking culture!

Normally this is cooked in a casserole dish but I find my 12" cast iron does just as well. Many recipes call for frozen peas or carrots; I find these are just too mushy and bland. Instead make your meal a little classier, and healthier, by adding fresh produce.

Time
Prep time: 15 min
Cook time: 30 min
Total time: 45 min

Servings
Yield: 4 servings

Ingredients

• 1 (6.4 oz.) Pouch or 2 (2.6 oz.) Pouches or 2 (5 oz.) Cans (if using cans, drained) Chunk Light Tuna in Water
• 1 Cup Diced celery
• 1⁄2 Cup Whole milk
• 4 Oz. (about 2-1⁄2 cups) Egg noodles
• 1 Can (10.75 oz.) Condensed cream of mushroom soup (low sodium works just fine)
• 1 Tsp Salt
• 1⁄2 Tsp Black pepper
• 1⁄4 Tsp Garlic powder
• 1/2 Cup Shredded cheese (whichever you like)

Instructions

1. Preheat oven to 375°F.
2. Bring a pot of water to boil with 1 Tsp salt. Cook noodles for 10 minutes. Drain in colander.
3. In a separate bowl, mix together soup, milk, pepper, garlic powder, celery, half the cheese and tuna. 
4. Transfer to a cast iron pan, or 1-1⁄2 quart casserole dish. Sprinkle remaining cheese on top.
5. Bake 30 minutes and serve immediately.