TUNA NOODLE CASSEROLE

1 bag (12 oz) egg noodles

1 can (10 1/4 oz) cream of mushroom soup (you can use cream of celery soup if desired)

1/2 cup mayonnaise

3/4 cup evaporated milk

1 cup cheddar cheese, divided

1/2 cup celery, chopped small

1/2 cup onion, chopped small

1 tsp black pepper

1 cup peas

12 oz can of tuna, drained

1/2 cup French fried onions (optional)

Directions:

1.Cook egg noodles according to directions. Drain water.

2.In a large bowl, combine the noodles, cream of mushroom, mayonnaise, evaporated milk, 1/2 cup cheddar cheese, celery, onion, black pepper, mixed veggies if using, and tuna.

3.Pour mixture into a large casserole dish.

4.Sprinkle remaining 1/2 cup of cheddar cheese on top of noodle mixture.

5.Bake in a preheated oven, 325, for about 30 minutes.Sprinkle on onions and bake 5 more minutes.

6.Remove from oven and serve!!

Bisquick sour cream biscuits

Ingredients:

2 cups Bisquick

1/2 cup butter, melted

1 cup sour cream (I used reduced fat)

Directions:

1

Preheat oven to 350.

2

Mix all ingredients together.

3

Pour into ungreased muffin cups about 2/3 full.

4

Bake for 15-20 minutes.