The Man is NOT a big fan of Tuna Casserole. So, I usually only make it about once a year.
4 cups Egg Noodles
1 tablespoon Olive Oil
1 medium Onion (diced)
3 stalks of Celery (chopped)
8oz White Mushrooms (chopped)
10.5oz Cream of Mushroom Soup
5oz can Tuna
1 cup frozen Peas
Salt and Pepper to taste
1 cup Panko Breadcrumbs
4 tablespoons Butter
Preheat oven to 350°.
Cook Egg Noodles according to package directions.
Drain, reserving about 1/2 cup of pasta water, and set aside.
Meanwhile, heat Oil over medium heat.
Add Onions and Celery.
Cook till the Onions are translucent, and Celery has softened.
Salt and Pepper to taste.
Cook till Mushrooms start to release their water.
Add Peas, and cook till thawed.
Add vegetable mixture to pasta.
Stir in Tuna and Soup.
Using Soup can add 2/3 can of milk & 1/3 can of pasta water.
Spread in an 8x8 casserole dish.
In a frying pan used for vegetables, melt Butter over low heat.
Add Bread Crumbs and toast to desired doneness.
Bake for 20 minutes.