Tuna Noodle Casserole

By calypan

Ingredients

• 1/2 cup chopped celery
• 1/4 cup chopped onion
• 2 tablespoons butter
• 1 can (approx. 7 ounces) tuna, undrained, flaked
• 1 can condensed cream of mushroom soup
• 1/2 cup mayonnaise
• 1 cup milk
• 1 can (4 ounces) sliced mushrooms, drained
• 1 tablespoon chopped fresh parsley, or 1 teaspoon dried parsley
• 1 tablespoon chopped pimiento
• 8 ounces noodles, cooked and drained
• 1/2 cup bread crumbs, tossed with 1 to 2 tablespoons melted butter

Preparation

Step 1

In a large skillet, melt butter; sauté onion and celery until tender. Stir in tuna, soup, mayonnaise, milk, mushrooms, parsley, and pimiento. In a 2-quart buttered casserole, combine hot cooked noodles and the tuna mixture. Top with buttered bread crumbs. Bake at 350° for 25 to 30 minutes, until lightly browned, hot, and bubbly.