Tuna Noodle Casserole

• 3 cups uncooked egg noodles
• 1 cup chopped celery
• 1/3 cup chopped onion
• 1/4 cup chopped green pepper
• 1 tablespoon vegetable oil
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 cup (4 ounces) shredded cheddar cheese ( you can add a little parmesan too)
  
• 1 cup milk
• 1 can (12 ounces) tuna, drained and flaked
• 1/2 cup mayonnaise
• 1/2 teaspoon salt

Crushed potato chips or buttered bread crumbs for topping

Cook noodles according to package directions. Meanwhile, in a skillet, saute the celery, onion and green pepper in oil until tender; set aside. In a saucepan, combine the soup, cheese and milk. Cook and stir over low heat until cheese is melted.

Drain noodles; place in a large bowl. Add the celery mixture, soup mixture, tuna, mayonnaise, and salt. Pour into a greased 8-in. square baking dish. Top with crushed potato chips or buttered bread crumbs. Bake, uncovered, at 350° for 25-30 minutes or until heated through. 4-6 servings.