Tuna Fish Casserole A La Thea, Leanna And Jane

• 3 cups uncooked egg noodles
• 1/3 cup celery
• 1/2 cup onions, chopped
• 10 3/4 ounces can cream of mushroom soup
• 10 3/4 ounces can cheddar cheese soup
• 14 ounces (two 7 oz) cans tuna in water, drained
• 1 cup milk
• 1 cup grated Velveeta cheese
• 1/2 teaspoon black peppet
• 1/2 cup seasoned bread crumbs, i like Italian
• 2 1/2 tablespoons butter

1. Cook noodles to pkg directions, drain and put in a large bowl.
2. Pre heat oven to 350u0b0, and spray a casserole dish with non stick spray.
3. In a food processor, process the celery and onion to fine mince.
4. Add the celery mixture to the noodles, then add the soups, tuna, milk, velveeta, and pepper, Mix well.
5. pour into the prepared casserole.
6. In a small bowl put the bread crumbs, and chunk the butter on top, cook on defrost cycle til butter melts. Give a stir with a fork to combine, and scatter over the top of the casserole.
7. Bake for 45 minutes to an hour,or until bubbly and the crumbs start to brown.

egg noodles, celery, onions, cream of mushroom soup, cheddar cheese soup, tuna, milk, velveeta cheese, black peppet, bread crumbs, butter

Taken from food52.com/recipes/11041-tuna-fish-casserole-a-la-thea-leanna-and-jane (may not work)