Tuna Bacon Casserole

• 3 cups wide egg noodles
• 8 ounces cream cheese, softened
• 2 (6 ounce) cans tuna, drained
• 1 small vidalia onion, finely chopped
• 1/2 cup celery, finely chopped
• 1 (8 1/2 ounce) can sweet peas, drained
• 2 cups frozen broccoli florets, steamed and chopped
• 10 3/4 10 3/4 ounces cream of mushroom soup or 10 3/4 ounces cream of chicken soup
• 1/2 cup milk
• 1/2 teaspoon black pepper
• 1/2 teaspoon rosemary, crushed spice
• 1 dash paprika (optional)
• Topping
• 3 ounces bacon bits
• 1 cup sharp cheddar cheese, shredded
• 1 cup French-fried onions

1. 1. Cook pasta (I prefer egg noodles or spiral pasta) to Al Dente and drain.
2. 2. Saute Celery & onion in butter or olive oil 3-4 minutes.
3. 3. Place pasta in greased casserole dish. Pour mixture over top and.
4. very gently stir into pasta until mixed well.
5. 4. Cover loosely with foil and bake at 350 for 25 minutes.
6. 5. Spread bacon bits, shredded cheese, and french fried onions on top. Cook an additional 5 minutes, uncovered.
7. ** I usually cook this in a deep 9 x 9 casserole dish. If using something larger, you probably want to change the initial bake time to 20 minutes (or less - until it's bubbly).

wide egg, cream cheese, tuna, vidalia onion, celery, sweet peas, frozen broccoli, cream of mushroom soup, milk, black pepper, rosemary, paprika, topping, bacon bits, cheddar cheese, onions

Taken from www.food.com/recipe/tuna-bacon-casserole-510974 (may not work)