#1867 - Tuna Noodle Celery Casserole

(by Shirley McNevich)

1/2 of an onion (chopped)
1 TBSP Parkay margarine
2 cups cooked noodles (any shape)
1 small can of peas (drained)
2 - 6oz. cans of tuna (drained)
1 - 10.75oz. can Campbell's cream of celery soup
3/4 cup milk
2 slices buttered bread

Cook/drain noodles according to package directions but do NOT rinse--set aside. In a skillet add margarine and chopped onions--cook/stir until onions are caramelized--remove from heat. Grease a 2qt. casserole dish. Add onions, cooked noodles, peas to the casserole dish. Flake the tuna into the casserole dish--stir until mixed. In a bowl add celery soup and milk--stir until smooth. Pour the soup mixture into the casserole mixture--stir with a spoon. Cut the buttered bread into bite sized pieces. Place buttered bread pieces over the top of the casserole. Bake at 375 degrees for 35-40 minutes.