1 lb. elbow macaroni
1 pkg. frozen peas
4 stalks celery, chopped
2 cans tuna, drained
2 med. onions, chopped
8 oz. mushrooms, chopped
1 med. pepper, chopped
1 can cream of mushroom soup (or homemade stock)
2 c. milk
1 stick butter
1 garlic clove, cut very sm.
2 tbsp. chives (dried or fresh), cut very sm.
1 c. bread crumbs with 1/4 c. butter

Place all cut-up vegetables in big pot with stick of butter. Cook halfway, then add milk, chives, put aside. Cook macaroni halfway, then place macaroni in big uncovered casserole dish (sprayed with Pam). Then place all vegetables with liquid and tuna in with the casserole dish to cover all the macaroni.

Give a stir, let sit. Then take 1/4 cup melted butter and mix bread crumbs and place on top of casserole. Place in oven on 350 degrees for 40 to 45 minutes. Serve with salad and rolls. Serves 6-8 people.