1 pkg. egg noodles
1 celery stalk (chopped)
1/2 med onion (chopped)
2-6 oz cans tuna (drained)
2-10.5 oz cans Cream of Mushroom Soup
3/4-14.5 oz can mixed peas and carrots (drained)
1 1/2 c. cheddar cheese
1/2 c. mozzerella cheese

Note: 1 pkg. frozen (thawed) mixed peas and carrots may be substituted for canned.

Boil noodles as directed on package, adding onion and celery the last 1-2 minutes. Drain noodles and add tuna, soup and vegetables, stirring until well blended.

Spread into a 13x9 baking pan, spreading cheese on top.

Bake in oven at 350 degrees until melted.

Submitted by: Mandi Newell