from The Angel Craved Lobster by Shirley Jump
12
oz flat egg noodles, cooked & drained
2
7 oz cans tuna, drained
1
cup mayonnaise
1
lg onion, chopped
1
green pepper, chopped
1
celery rib, chopped
1
tsp salt
Dash pepper
2
10 oz cans cream of celery soup
1
cup milk
2
cups Velveeta cheese
1/2
cup Parmesan cheese
1/2
cup French-fried onions
Preheat oven to 375 deg. Mix the tuna, mayonnaise, onion, pepper, celery, salt and pepper in a bowl. Heat the soup, milk and Velveeta in a saucepan over low heat. Once it's melted, mix it with the ingredients in the bowl, stir in the Parmesan, then pour it into a 3 qt casserole dish. Sprinkle with the onions, then bake it for 30 minutes.
