Tuna Noodle Casserole

This is mostly from my Better Homes and Gardens cookbook.  I added the peas, cheese, and potato chips from other TNC recipes I found and increased the milk slightly (it was too dry).  TNC is a standard dish but I'd never made it before; I don't know what prompted me to think about it.  I think the result was great.  Nearly all the ingredients are staples I keep around, unfortunately with the exception of the celery.  I don't know how to store celery so it will stay crisp for any length of time; it gets too cold in my fridge which makes it really limp, or it freezes slightly which turns it to total mush.  If it weren't for the celery I could make this recipe anytime.  I need to work on my celery-storage technique.


4 ozs medium noodles (3 cups, 11-12oz cooked) or one 8-oz pkg frozen noodles
1 cup chopped celery (about 4 good stalks)
1/4 cup chopped onion
2 tablespoons butter
2 tablespoons flour
1 can cream mushroom soup
1 cup milk
1 9-1/4 oz can tuna, drained and flaked
4 oz grated cheddar cheese
1 cup frozen peas
1/4 cup chopped pimiento
1 cup crushed potato chips

Cook noodles according to package directions; drain and set aside.

Meanwhile, in a saucepan cook celery and onion in butter or margarine till tender but not brown.  Blend in the flour; stir in condensed soup.  Gradually stir in milk.  Cook and stir till mixture is thickened and bubbly.  Carefully stir in the tuna, pimiento, peas, and cooked/drained noodles.  Stir in the cheese and stir until it melts.

Turn noodle mixture into a 2 qt casserole.  Sprinkle potato chips over top.  Bake uncovered in 375deg oven for 20 to 25 minutes.