1 (12 oz.) bag Dutch egg noodles
2 (6 oz. ea.) cans tuna in water
1 (10 oz.) can French onion soup
1 (10 oz.) can cream of celery soup
1 (10 oz.) can cream of mushroom soup
butter or non-stick cooking spray (Pam)
6 slices American or cheddar cheese (optional)

Preheat oven to 350°F. Spray or wipe butter in a 9x13-inch pan. Cook noodles according to package directions.

While noodles are cooking, drain tuna and open cans of soup. When noodles are cooked, drain, and put back into pot. Combine all soups and tuna with the noodles. When completely mixed, pour into prepared pan and cover with foil.

Bake at 350°F for 15 to 20 minutes. Remove foil and add cheese slices to cover. Bake without foil for 5 minutes more or until cheese is melted.

Submitted by: Kathy Craig