Austin’s Tuna Noodle Casserole

Ingredients

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2 cups medium egg noodles

2 cups frozen peas and carrots

1/2 onion, diced

2 stalks of celery, diced

1 Tbsp butter

3 - 6oz cans white tuna, drained

1 - 10 3/4 oz can cream of mushroom soup

1 cup milk

1/4 tsp garlic powder

1/2 tsp Worcestershire sauce

2 cups shredded sharp cheddar cheese, divided

1/3 cup Italian bread crumbs (plain or panko)

Method

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1. Preheat oven to 350 degrees and spray a medium casserole dish with non stick spray.

2. Cook egg noodles in large sauce pot according to directions. Add the peas and carrots when there is 5 minutes cooking time left. Drain and place in large mixing bowl.

3. In a medium saute pan, saute the onions and celery in the better until they are transluscent.

4. Add in all the rest of the ingredients except the bread crumbs and 1 cup of the shredded cheddar.

5. Put mixture into a casserole dish that you have prepared. Top with remaining cheese and bread crumbs. Bake at 350 for about 40 minutes.