14 oz of egg noodles

2 cans of cream of celery soup

1 cup of milk

2 tablespoons of dried parsley flakes

1 ½ teaspoons of dried thyme

14 oz of canned tuna (two small cans)

10 oz of frozen peas, thawed

4 oz of pimentos, diced

Salt and pepper to taste

2 cups of shredded cheddar cheese

¼ cup of breadcrumbs

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Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Cook the egg noodles according to package instructions. Drain and set aside.
In a large mixing bowl, combine the cream of celery soup, milk, parsley flakes, thyme, salt, and pepper. Stir in the canned tuna (drained), thawed peas, and diced pimentos.
Add the cooked noodles and 1 ½ cups of shredded cheddar cheese to the soup mixture. Stir until well combined.
Pour the mixture into the prepared baking dish and spread it evenly. Top with the remaining ½ cup of shredded cheddar cheese and sprinkle breadcrumbs on top.
Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly and the top is golden brown.
Let the casserole cool for a few minutes before serving.

For extra veggies, you can add mushrooms, bell peppers, or corn.

Swap egg noodles for pasta shapes like penne, shells, or rotini.

Experiment with different cheeses such as mozzarella, Monterey Jack, or Parmesan.

Add a pinch of cayenne pepper or hot sauce for a spicy kick.