2 c. (500 ml) frozen mixed vegetables
1 can (284 ml) condensed cream of celery soup
1/2 c. (125 ml) dairy sour cream
1/4 c. (50 ml) milk
1/4 c. (50 ml) grated Parmesan cheese
1 tbsp. (15 ml) chopped onion
2 c. (500 ml) noodles, cooked and drained
1 can (184 g) solid light tuna, drained and flaked
1/8 tsp. (0.5 ml) garlic powder
1 tsp. (15 ml) grated Parmesan cheese

Heat oven to 350 degrees F (180 degrees C). Rinse frozen vegetables under hot water to thaw; drain. In large bowl, combine soup, sour cream, milk, 1/4 cup (50 ml) Parmesan cheese and onion. Stir in noodles, vegetables, tuna and garlic powder. Pour into medium casserole; sprinkle with 1 tablespoon (15 ml) Parmesan cheese. Bake, covered, for 25 to 30 minutes or until bubbly.

Makes 3-4 servings.