Cheesy Tuna Noodle Casserole

I borrowed the Better Homes and Gardens New Cook Book from the library last week.  Granted, I know most kitchens come with it but I'm putting this recipe on here for you to see... Maybe you've skipped over it before. 

I do not tend to like seafood, but tuna is one of the things I like.  I've always loved tuna noodle casserole, and since Bing loves cheese, this works out lovely.  I was a little worried using the cheese, but it turned our REALLY well and it will definitely go into rotatioin on the list of dinners we have.  This is another one of those recipes where I don't really measure too much... I think you can throw in some extras and it will turn out great anyway.
Makes 4 servings

3 cups medium egg noodles
1 cup chopped celery
1/4 cup chopped onion (I used onion powder, and didn't measure it)
2 tbsp margarine or butter (since we had a ton of butter, that's what I used)
1 11 oz can condensed cheddar cheese soup (if you don't want to use the cheese soup, you can supstitute a can of condensed cream of mushroom soup)
3/4 cup milk
1 9 1/4 oz can of tuna, drained
grated parmesan cheese (we used the stuff in the can and it was great, but feel free to over acheive and grate your own!)

• Preheat oven to 375 degrees
• Cook noodles, drain and set aside
• In a saucepan, cook celery and onion in butter or margarine until tender
• Stir in soup and milk
• Stir in tuna and cooked noodles
• Transfer to a 1 1/2 qt casserole
• Sprinkle with parmesan cheese
• Bake for 25 to 30 minutes (or until top looks nice and crunchy!)

Like I said, I was surprised how good this was with the cheese soup, and it doesn't have a real overpwering tuna flavor to it. 

Also, I do plan on getting pictures up of everything I make, but I left my camera in the car for a while and I didn't get pictures so we have to wait til the next rotation.

Picture time!  #1 is pre-parmasan, #2 is post-parmasan, #3 is allllll said and done.