1 8 oz pkg. wide egg noodles
1 Tablespoon butter
1 large celery stalk, chopped
1/3 cup onion, chopped
1 can condensed cream of mushroom soup
1 cup milk
1/3 cup mayonnaise
1 - 6.4 oz pkg. of Sta-kist premium chunk light tuna in a no drain pkg. (I like to use Starkist Albacore White Tuna)
3 Tablespoons butter
4 slices white bread, crust removed (I put it in a food processor or just break up bread into pieces)
1. Prepare noodles as label directs.
2. Meanwhile, in large saucepan over medium heat, in butter sauté celery and onion until tender. (use a large enough saucepan to hold the whole casserole)
3. Preheat oven to 350. Into vegetables in saucepan, stir in soup, milk and mayo. Drain noodles; add with tuna to the saucepan and toss to coat. Spoon mixture into deep 2 qt casserole.
4. In saucepan over low heat, melt butter. Tear bread into small pieces and toss with melted butter. Sprinkle bread crumbs over noodle mixture. (can also melt butter in microwave and toss with bread) Bake casserole 30 minutes or until hot.
Hint You can use a 13 oz can of turn drained instead of pkg. tuna and instead of bread crumbs you can use potato chips crumbled on top. You can also add 1 cup shredded cheddar if you have it in the refrigerator. Serves 6