Tuna Casserole

8 oz of pasta (elbow or egg noodles preferably)
6 oz water-packed tuna fish, drained
1 cup of finely diced celery
1/2 cup finely chopped onion
1 can of cream of mushroom soup
1/2 cup milk
1 cup cheddar cheese, shredded
1/2 cup mayo
1 small can of mushrooms

• Preheat oven to 350°    
• Cook pasta according to package instructions.
• Rinse and drain pasta.
• In a large bowl combine cooked pasta, tuna and celery. 
• In a Saucepan over medium heat combine soup and milk. Heat until warm.
• Add sheese and continue to heat until the cheese is melted.
• Remove soup from heat.
• Add mayonaise to the soup. Stir until well blended.
• Add soup mixture to pasta mixture and mix well.
• Bake uncovered for 30 minutes.