Fisherman'S Casserole

• 1 (8 oz.) pkg. elbow macaroni
• 1/2 c. chopped onion
• 2 Tbsp. butter or margarine
• 1 can cream of celery soup
• 2/3 c. milk
• 1/2 lb. grated sharp Cheddar cheese
• 2 Tbsp. grated Parmesan cheese
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/2 tsp. dry mustard
• 1 pkg. frozen peas
• 1 (11 oz.) can tuna fish or shrimp

1. Cook and drain macaroni.
2. In saucepan, saute onion in butter. Add soup, milk, cheeses and seasonings.
3. Heat, stirring often. Thaw peas slightly to separate.
4. Combine macaroni, sauce, tuna fish (or shrimp) and 1/2 package peas, tossing lightly to blend. Pour into 2-quart casserole dish.
5. Bake for 30 to 40 minutes in a 350u0b0 oven.
6. Garnish with remaining peas.
7. Serves 6.

elbow macaroni, onion, butter, cream of celery soup, milk, grated sharp, parmesan cheese, salt, pepper, dry mustard, frozen peas, tuna fish

Taken from www.cookbooks.com/Recipe-Details.aspx?id=484610 (may not work)