1 cup sliced celery
1 cup chopped green peppers
1/2 cup chopped onion
3 tbsp. butter
1 (10 oz.) can cream chicken soup
1/2 can milk (use empty soup can)
2 cups cooked elbow noodles
1 cup chopped fresh tomato
2 (6 oz. ea.) cans tuna (I like to add the juice from one can into the casserole for flavor)
salt and pepper, to taste

Preheat oven to 350°F.

Sauté celery, bell peppers and onion in butter. Mix all the ingredients together.

Bake at 350°F for 20 minutes. Meanwhile, prepare topping.

TOPPING:

1 1/2 cups crushed crackers or oyster crackers
2 tbsp. melted butter, melted
1/4 cup grated Parmesan cheese

Melt butter in skillet. Add cheese and crackers, stir until butter is absorbed into the crackers.

Put on top of the casserole. Bake for another 10 minutes.

Submitted by: Elizabeth Lehman