4 cups elbow macaroni, cooked, drained and rinsed in cold water
2 cups frozen peas
2 cups shredded Cheddar cheese
1/2 cup green onions
2 cans (10 3/4 oz) condensed cream of celery soup
2 cans tuna
1 cup mayonnaise
1 cup milk
1. Combine the macaroni, peas, cheese and green onions in a large bowl. Divide in two. Put one half in a 2-1/2 quart casserole dish and the other half in a gallon freezer bag.
2. In a large bowl, whisk together the cream of celery soup, tuna, mayonnaise, milk and pepper. Pour half over each of the macaroni mixtures and mix well.
3. Bake the casserole at 350°F for 30-40 minutes or until hot and bubbly. Seal, label and double bag the casserole in the freezer bag for up to three months. Freeze flat for easy storage.
TO USE FROZEN CASSEROLE: Defrost in refrigerator. Transfer into a 2-1/2 quart casserole dish. Bake at 350° for 45-55 minutes or until hot and bubbly.
Recipe from Heather Akiyama