CHEESY TUNA CASSEROLE

CHEESY TUNA CASSEROLE 3 cups dry egg noodles (about 4 cups cooked) 2 cups shredded cheddar cheese 2 tablespoons butter 1 celery stalk diced 1 small onion diced 3 cloves garlic minced 1 can tuna drained ½ teaspoon salt 1/4 teaspoon black pepper 1 can condensed cream of chicken soup ½ cup mayonnaise ¾ cup milk 1 cup frozen peas Topping 1 sleeve Ritz crackers crushed 1/3 cup grated parmesan cheese 2 tablespoons butter melted Cook egg noodles 1 minute shy of al dente, drain and set aside. In a small bowl combine crushed Ritz crackers, parmesan cheese and melted butter mix until combined. Set aside. Preheat oven to 400 degrees In a 12 inch oven safe skillet on medium heat, melt butter, add onions celery and cook until soft about 5 minutes. Add in garlic and cook another minute. Reduce heat to low. Add in drained tuna, salt, pepper, cream of chicken soup, mayonnaise, and milk to the skillet and mix until combined. Mix in cheddar cheese, and fold in pasta and peas. Sprinkle cracker topping over the top. Bake 20-25 minutes or until hot and bubbly NOTES You can substitute cream of chicken soup for cream of mushroom or cream of celery soup. Sour cream cand be used instead of mayo