8 oz. medium egg noodles
4 (5 oz.) cans tuna, well drained
1 can golden mushroom soup
1 can cream of celery soup
8 oz. can mushrooms,drained
French onion dip (can substitute garden vegetable dip or plain sour cream)
2 c. frozen peas, thawed and drained
French fried onions 1 c. for casserole, rest for top
Garlic powder, to taste
Black pepper, to taste
Pinch of oregano
1/2 tsp. celery flakes (optional)
1/2 c. milk

Preheat oven to 350°F, spray 2 quart casserole dish with cooking spray. Mix all of the ingredients, add more milk if it seems too dry.

Bake, uncovered, 35-40 minutes (until bubbly); top with remaining French fried onions, bake another 5 minutes.

Serve with a green salad.

Submitted by: Terry Marshall