Tuna-Noodle Casserole

• 1 pkg. (8-oz.) wide noodles
• 1 Tbsp. salad oil
• 1 large celery stalk, chopped
• 1 medium-size onion, chopped
• 1 can (10 1/2-oz.) condensed cream of celery soup
• 1 c. milk
• 1/3 c. mayonnaise
• 1 can (12 1/2-oz. to 13-oz.) solid tuna in water, drained and separated into chunks
• 2 medium-size tomatoes, cut into 3/4-inch chunks
• 1 Tbsp. butter
• 2 slices white bread

1. Prepare noodles as label directs.
2. Meanwhile, in 3-quart saucepan over medium heat, in hot salad oil, cook celery and onion until tender.
3. Preheat oven to 350u0b0.
4. Stir undiluted soup, milk, and mayonnaise into vegetables in saucepan.
5. Drain noodles; add, with tuna and tomato chunks, to saucepan and toss to coat.
6. Spoon mixture into deep 2-quart casserole.
7. In 1-quart saucepan over low heat, melt butter.
8. Tear bread into small pieces and toss with melted butter.
9. Sprinkle bread crumbs over noodle mixture.
10. Bake casserole 30 minutes or until hot.
11. Makes 6 servings.

noodles, salad oil, celery stalk, onion, condensed cream, milk, mayonnaise, water, tomatoes, butter, white bread

Taken from www.cookbooks.com/Recipe-Details.aspx?id=7491 (may not work)