Tuna Noodle Casserole

4 cups uncooked wide egg noodles (8 oz)
1 1/2 cups frozen sweet peas (from 1-lb bag)
1 can (10 3/4 oz) condensed cream of celery soup
1 can (12 oz) evaporated milk or 1 1/2 cups half-and-half
1 tablespoon dried minced onion
1 teaspoon seasoned salt
2 cans (6 oz each) tuna in water, drained, flaked
1 can (2.8 oz) French-fried onions

Cook noodles as directed on package, adding peas during last minute of cooking time; drain. Meanwhile, heat oven to 350°. In ungreased 2-quart casserole, mix soup, milk, dried onion and seasoned salt.

Stir cooked noodles and tuna into soup mixture. Cover; bake 30 minutes. Uncover; stir mixture well. Sprinkle with French-fried onions. Bake uncovered about 5 minutes longer or until onions are golden brown. Makes 4 servings.