My Favorite Comfort Food

I have always loved Tuna Casserole. My mom used to make it a lot when I was a kid and it would make my night. She used wild rice more than she did noodles, but I don't have wild rice on hand like she did. I'm more likely to have some kind of short pasta, so that's what I use most often.

I was feeling the need to go back to my childhood, so Tuna Noodle Casserole was the solution. I never make it the same way twice, but it does always have tuna, noodles and cream of celery soup. I know not everyone is a fan of the cream ofs, but I like the way it makes this casserole taste. So there.

Tuna Noodle Casserole
from me

8 oz short pasta
1 can cream of celery (I always use low-sodium)
1 1/2 c shredded cheddar, divided
2 cans tuna packed in water, drained
mix of frozen vegetables (I always use peas, but tonight I added corn and broccoli to the mix)
1 can diced tomatoes (I don't always use this)
salt
pepper

Cook pasta according to package directions. Add frozen vegetables the last 2 minutes of cooking time. Drain. In large bowl, combine remaining ingredients, reserving 1/2 c cheese. Add pasta and combine. Pour into baking dish and top with remaining cheese. Bake at 350 degrees F for 20 minutes or until hot and bubbly.