TUNA NOODLE CASSEROLE

12 oz can of tuna (drained)
2 c shredded cheddar cheese
1/2 onion, chopped
1 can cream of mushroom soup
1/2 c mayo
1 cup milk
1 1/2 cups frozen veggies
2 T Season All
1 12-16oz package of egg noodles

Cooking Directions:
* Boil egg noodles according to directions. Shorten cooking time by 3 minutes.
* Meanwhile mix together tuna, onion, cheese, soup, veggies, mayo and milk. Add 1 T Season All (or to taste).
* Drain noodles and mix into tuna mixture.

Freezing Directions:
* When cool, put mixture in a gallon sized freezer bag and freeze for up to 3 months.
* Set aside remaining 1 T of Season All

Reheating Directions:
* Thaw casserole in fridge overnight. Lay into a 9x13 pan.
* Sprinkle 1 T Season All over top of casserole. Add extra cheese, if desired.
* Bake at 325 degrees F for 30 minutes, or until top starts to get golden brown and bubbly.

* Serves 8