Tuna Noodle Casserole

This is one of those comfort food recipes.  It's easy to throw together, and you probably have most of the stuff you need to make it on hand already.

Tuna Noodle Casserole
- 2 ~ 6 oz cans of tuna, drained
- 2 cans reduced fat cream of mushroom soup
- 1 cup frozen peas, thawed
- 8-10 oz bag egg noodles, cooked as directed
- 2 tbsp butter
- 1 stalk celery, minced
- 1 small onion, minced
- 2 cloves garlic, minced
- 2 cups shredded cheddar cheese, divided
- 1/2 cup breadcrumbs
- salt and pepper

Preheat oven to 425.  Saute celery, onion and garlic in butter until onion is transparent.  In large bowl, mix tuna, soup, peas, cooked noodles, and 1 cup cheddar cheese.  Add in onion mixture when cooked. Add salt and pepper to taste.

Pour noodle mixture into 9x13 casserole dish, prepared with non-stick spray.  Top with remaining cheddar cheese and breadcrumbs.

Bake 20-25 minutes until top is golden brown.