1 c. celery, chopped
1/2 c. onion, chopped
2 tbsp. butter
2 tbsp. flour
1 (11 oz.) can cream of celery soup
3/4 c. milk
1 (9 1/4 oz.) can tuna, drained
1 (8 oz.) bag of egg noodles, cooked
8 oz. Longhorn (or Cheddar) cheese, grated

In large skillet, saute celery and onion in butter until tender. Remove from stove and blend in flour and celery soup. Gradually stir in milk. Cook and stir until thick. Stir in tuna and cheese until melted. Mix with cooked noodles. Place in 2 quart casserole (top with bread crumbs, if desired). Bake, uncovered, at 375 degrees 25 minutes to blend in flavors.