Not Tuna Casserole is great!

I grew up eating tuna noodle casserole on a regular basis. It was... fine. Not my favorite but it was fine. When Andy and I got married I started making it too. Again - it was fine. One day I declared I was not a fan, he declared he wasn't either - so why were we doing this to ourselves? Just stop! So for 10 years tuna noodle casserole has not crossed our plates, which has been just fine with us. Last night? Chicken Noodle Casserole did and it was delicious. No tuna and no peas... but add the cheese please! I was able to make this ahead over the weekend which was a great way to jump start dinner on a night of double swim lessons when we have to get going as fast as we can. I did put the cheese on right away when I made it but also we baked it (OK Andy baked it) with foil on top then we took the foil off with 15 minutes left to go. Also we baked it for longer since it went from the cold fridge to the oven... rather than hot noodles to the oven. I'll make anything into a make ahead meal... just watch me!

Chicken Noodle Casserole

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup mayonnaise
2 cups cubed cooked chicken
1 small onion, chopped
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1 cup shredded Monterey Jack cheese, divided
1 cup shredded sharp cheddar cheese, divided
12 ounces egg noodles, cooked and drained

In a large bowl, combine the soup, mayonnaise and lemon juice. Stir in the chicken, onion, peppers, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese. Add noodles and toss to coat.
Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes. Sprinkle with remaining cheeses. Bake until cheese is melted, about 10 minutes longer.