A quick one-pot dinner!
12 oz. bag whole wheat egg noodles
2 (10.5 oz. each) can cream of celery soup
2 cups shredded cheddar cheese
2 (5 oz. each) can tuna packed in water, drained
1/2 cup milk
Dash black pepper
Boil noodles in lightly salted water, according to package directions; drain and set aside (do not rinse pasta).
Using that same pot, add soup and cheese; heat until melted. Stir in milk, tuna, and pepper, mixing until well blended and heated through. Fold noodles into soup mixture and serve.
Tip: For a variation, add 1/2 cup of frozen peas (thawed) when adding the tuna to the soup mixture.