1 (8 oz.) pkg. wide noodles
1 tbsp. salad oil
1 celery, chopped
1 onion, chopped
1 can cream of celery soup
1 c. milk
1/3 c. mayo or salad dressing
1 (13 oz.) can tuna, drained
2 tsp. butter
2 slices bread

Prepare noodles as label directs. In 3 quart saucepan cook celery and onion in oil until tender. Preheat oven to 350 degrees. Add soup (undiluted), milk and mayonnaise to celery and onions. Mix together. Add tuna to drained noodles. Spoon into 2 quart casserole. Stir in soup mixture. Melt butter and add bread crumbs. Toss. Sprinkle bread crumbs over tuna mixture. Bake 30 minutes. Serves 6.