Tuna Noodles Dish

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[font "ARIAL"][#000080][size 3]Ingredients[/size][/#000080][/font] [font "ARIAL"][#004040][size 3]Preparation[/size][/#004040][/font] [font "ARIAL"][#000080][size 2] [ul] [li]2 1/2 cups [625 mL] medium-size egg noodles [li]1 [10-ounce / 284-mL] can cream of celery soup [li]1/2 cup [125 mL] milk [li]2 [7-ounce / 198-g each] cans tuna fish, drained and flaked with a fork [li]1 cup [250 mL] grated Cheddar cheese [li]1 cup [250 mL] canned and drained or frozen, thawed and drained peas [li]Paprika [/li][/ul][/size][/#000080][/font] [font "ARIAL"][#004040][size 2] [ul] [li]Cook egg noodles as indicated on the bag. [li]Drain and reserve noodles. [li]Into a 6-cup [1,5-L] casserole, mix together cream of celery and milk, tuna fish flakes and half of grated cheese. [li]Mix in reserved noodles and drained peas. [li]Top with remaining half of grated cheese. [li]Sprinkle all over with paprika. [li]Bake into a preheated 400°F [200°C] oven, for 20 to 25 minutes. [/li][/ul][/b][/size][/#004040][/font]
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