Tuna Noodle Casserole

Ingredients

4 C. uncooked wide egg noodles

2 T. butter

1 small onion, chopped

1/3 C. finely chopped celery

1 clove garlic, minced

1 C. frozen peas, thawed

10.5 oz. can cream of chicken and mushroom soup (the combined soup, not two soups)

1/2 soup can milk

2, 5 oz. cans solid white tuna, drained

1 1/4 C. shredded cheddar cheese

1/2 tsp. ground mustard powder

1/2 tsp. salt

1/4 tsp. pepper

Topping:

3 T. butter, melted

12 ritz crackers, crushed

1/2 C. panko breadcrumbs

1/2 C. shredded cheddar cheese

1/4 tsp. smoke paprika

Instructions

Cook the noodles in boiling water just until tender, drain and set aside. Meanwhile melt the butter in a skillet over med. high heat and sauté the onion and celery for 3 minutes. Add in the garlic and peas and cook for another minute. Pour mixture into a bowl and add the cooked egg noodles to combine. Stir in the remaining ingredients. Pour into a lightly greased 2 quart baking dish. Sprinkle the topping over the casserole. Bake in a 350 degree oven for 30 minutes.

Enjoy!!!

Recipe From Janet's Appalachian Kitchen