Favorite Tuna-Noodle Casserole

• 1 (8 oz.) pkg. medium egg noodles
• 1 c. chopped celery
• 1/2 c. chopped onion
• 2 Tbsp. butter or margarine, melted
• 1 (12 1/2 oz.) can tuna in water, drained and flaked
• 1 (10 3/4 oz.) can cream of mushroom soup (undiluted)
• 1 (10 oz.) pkg. frozen chopped broccoli, thawed and drained
• 1 c. milk
• 1 (4 1/2 oz.) jar sliced mushrooms, drained
• 1 (2 oz.) jar sliced pimiento, drained
• 1/4 tsp. salt (optional)
• 1/4 c. grated Parmesan cheese
• red pepper rings and fresh parsley sprigs (garnishes)

1. Cook noodles according to package directions; drain well and set aside.
2. Saute chopped celery and onion in melted butter in a Dutch oven until tender.
3. Stir in cooked noodles, tuna and next 5 ingredients.
4. Add salt, if desired.
5. Spoon mixture into a lightly greased 2 1/2-quart casserole; sprinkle with Parmesan cheese.
6. To store, cover and refrigerate up to 24 hours.
7. To serve, bake, uncovered, at 375u0b0 for 50 to 60 minutes or until hot and bubbly. Garnish, if desired.
8. Yield:
9. 6 servings.

egg noodles, celery, onion, butter, tuna, cream of mushroom soup, broccoli, milk, mushrooms, pimiento, salt, parmesan cheese, red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1000106 (may not work)