1/2 c. sliced celery
1/4 c. chopped onion
2 tbsp. butter
1 can (10 1/2 oz.) cream of mushroom soup
1/2 soup can milk
1 can (7 oz.) tuna drained and flaked (I use 2 cans)
1 sm. can green peas
6 oz. (4 1/2 c.) egg noodles
1/4 c. buttered bread crumbs

Cook celery and onion in butter until crisp, tender but not brown. Blend in soup and milk; add tuna and peas. Meanwhile, cook noodles as directed; drain.

In 1 1/2 quart casserole combine noodles and tuna mixture; top with crumbs. Bake at 350 degrees for 25 to 30 minutes or until lightly browned. Makes 4 to 5 servings.

Cooked chicken can be substituted for tuna.