1 large or 2 small cans tuna

1/3 cup chopped onion

1 pkg. frozen peas (uncooked)

1 can cream of mushroom soup

1 can cream of celery soup

1/2 cup mayonnaise

1 cup shredded sharp process Cheddar cheese

1/2 cup slivered blanched almonds

 

Cook noodles in boiling salted water until tender; drain.  Combine noodles, tuna, vegetables, soups, mayonnaise and cheese.  Turn into a 3-quart casserole.  Top with almonds.  Bake at 350 deg. for 45 minutes to an hour.

 

Yield:  6 to 8 servings.

 

*Note:  This recipe also works well in a crock pot.  Use high temperature setting and cook 1-1/2 to 2 hours.