| | Directions | | Preheat oven to 400°. Spray a glass casserole dish with vegetable oil or lightly grease. In a large saucepan, sauté onion and celery in the butter or olive oil until vegetables are barely soft, but not mushy. Add mushroom soup, milk, and peas. Bring to a simmer, stirring to dissolve soup. When it begins to boil, turn off heat and gently fold in tuna . Add cooked pasta noodles and toss to coat with sauce. Pour into prepared casserole and top with bread crumbs . Bake 30 to 40 minutes until heated through and topping is golden brown. |
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| Ingredients | | - |  | 1 tablespoon butter or olive oil |
| - | | 1/2 cup diced onion |
| - | | 1/2 cup diced celery |
| - | | 1 can cream of mushroom soup |
| - | | 1/2 cup Milk |
| - | | 8 ounces frozen peas |
| - | | 1 can tuna packed inch water or oil,drained (6 ounce can) |
| - | | 1 cup buttered bread crumbs |
| - | | 8 ounces d wide noodles, cooked al dente |
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