Leftover Tuna Casserole

• 16 ounces penne pasta, also have used egg noodles
• 1 lb grilled tuna (Salmon, Halibut)
• 2 (10 3/4 ounce) cans cream of celery soup
• 1 cup frozen peas
• 1 cup chopped onion
• 1/2 cup chopped mushroom
• 1/2 cup chopped celery
• 1 cup milk
• 1/4 cup mayonnaise
• Old Bay Seasoning
• pepper
• 1 cup parmesan cheese
• 1 cup mozzarella cheese
• Italian seasoned breadcrumbs
• 1/4 cup butter

1. Cook Pasta according to directions.
2. Mix soup and milk in pan and bring to light boil.
3. Flake cooked tuna in mixing bowl.
4. Add Mayo, peas,onion, celery, mushrooms, parmesan cheese and half the mozzarella, mix well, season to taste.
5. Add pasta, and soup until you have a nice creamy mixture.
6. Put in large casserole dish, cover lightly with mozzarella cheese.
7. Combine bread crumbs and melted butter and layer over top of cheese with a spatula.
8. Bake 45 minutes at 350 degrees or until topping becomes golden brown.

penne pasta, tuna, cream of celery soup, frozen peas, onion, mushroom, celery, milk, mayonnaise, bay seasoning, pepper, parmesan cheese, mozzarella cheese, italian seasoned breadcrumbs, butter

Taken from www.food.com/recipe/leftover-tuna-casserole-277397 (may not work)