Tuna casserole offers comfort on a January night

Daughter Caryn made supper tonight, a tuna noodle casserole that's earned her a degree of fame in our family. This is delicious and creamy, with bites of crunchy celery, green peas and cheddar cheese. On this windy, cold January evening, what comfort it was to have dinner on the table, cooked by our darling girl.

Best-ever tuna-noodle casserole

3 cups uncooked wide egg noodles
1 cup diced celery
1/2 cup light mayonnaise
1 can cream of celery soup
1/2 cup of onion
1 can tuna in water, drained
1 cup frozen peas
1/2 cup milk
1 cup grated cheddar cheese

Cook noodles according to package directions. In a separate saucepan, mix cream of celery soup with milk. Heat through, add cheese. Heat 'til cheese melts. Drain noodles, add to a casserole dish with tuna, celery, mayonnaise, onions and noodles. Mix well. Pour cheese sauce over. Stir 'til well blended. Top with sliced almonds if you'd like. Bake at 425 for 20 minutes.