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PAOLO’S TUNA NOODLE CASSEROLE (for four)
3-3/4 cups (6 ounces) medium egg noodles, uncooked
2 cans (6-1/2 or 7 ounces each) tuna, drained and flaked
2 stalks celery sliced 1/4 inch thick
1 can (10-3/4 ounces) condensed cream of mushroom soup
1 cup bread crumbs
¾ cup milk
- Cook the noodles according to package directions and drain. Mix soup and milk in a saucepan over medium heat to smooth consistency. Add tuna and celery and stir together. When mixture is hot but not bubbling, pour over noodles and combine ingredients so they are evenly distributed. Turn into a buttered 2-quart casserole and sprinkle bread crumbs on top. Cover and bake at 375* for 20 minutes, or until hot and bubbly.
adapted from the Light ‘n Fluffy noodle package