Ingredients Preparation
- 2 1/2 cups [625 mL] medium-size egg noodles - 1 [10-ounce / 284-mL] can cream of celery soup - 1/2 cup [125 mL] milk - 2 [7-ounce / 198-g each] cans tuna fish, drained and flaked with a fork - 1 cup [250 mL] grated Cheddar cheese - 1 cup [250 mL] canned and drained or frozen, thawed and drained peas - Paprika
- Cook egg noodles as indicated on the bag. - Drain and reserve noodles. - Into a 6-cup [1,5-L] casserole, mix together cream of celery and milk, tuna fish flakes and half of grated cheese. - Mix in reserved noodles and drained peas. - Top with remaining half of grated cheese. - Sprinkle all over with paprika. - Bake into a preheated 400°F [200°C] oven, for 20 to 25 minutes.
[/b]