1 (8 oz.) pkg. wide noodles
1 tbsp. oil
1 lg. celery stalk, chopped
1 med. onion, chopped
1 (10 1/2 oz.) cream of celery soup
1 c. milk
1 (12 1/2 to 13 oz.) can tuna in water, drained and separated into chunks
2 med. sized tomatoes, cut into chunks (tomatoes are optional)
2 tsp. butter
2 slices bread

Prepare noodles as directed. In a 3 quart saucepan, medium heat cook celery and onion until tender in hot oil. Stir undiluted soup, milk and mayonnaise into vegetables. Drain noodles; add with tuna to saucepan and toss to coat.

Spoon mixture into deep 2 quart casserole. In 1 quart saucepan over low heat, melt butter, tear bread into small chunks and toss with melted butter. Sprinkle bread crumbs over noodle mixture. Bake casserole 30 minutes or until hot. Makes 6 servings.