Tuna Casserole

• 2 cups rotini pasta, uncooked (or your choice)
• 12 cup chopped celery
• 34 cup chopped onion
• 1 (10 3/4 ounce) can condensed cream of mushroom soup
• 34 cup milk
• 2 cups shredded mozzarella cheese
• 2 tablespoons parmesan cheese
• 2 (5 ounce) cans tuna
• 12 cup mayonnaise
• 18 cup breadcrumbs
• 14 teaspoon McCormick's Montreal Brand steak seasoning

1. Boil pasta until cooked.
2. Set aside.
3. Heat oven to 375F.
4. Cook onions and celery in butter or oil over med.
5. heat.
6. After about 5 minute add 1/4 cup of water to onions and cook until soft and golden (about 10 minutes); set aside.
7. Open tuna cans.
8. Drain water or oil out as much as possible by keeping the cover on and pressing in with your thumbs.Set aside.
9. Grease a 9 x 9 inch glass cooking dish or pan with butter.
10. Spoon condensed soup into small pot and add milk.
11. Cook on med.heat until hot.
12. Add 1 cup shredded cheese to soup and mix in until blended.
13. Add 2 Tbs.
14. fresh parmesan cheese and mix.
15. Add mayonnaise and mix.
16. Add celery, onions, tuna, soup and cheese mixture, and pasta to a large pot and mix well.
17. Spoon into 9 x 9 inch dish and even out.
18. Cover top with remaining cheese.
19. Sprinkle top lightly with Montreal steak seasoning.
20. Spread breadcrumbs over top.
21. Bake in oven at 375 for 20 to 30 minute until top browns a little.

rotini pasta, celery, onion, condensed cream, milk, mozzarella cheese, parmesan cheese, tuna, mayonnaise, breadcrumbs

Taken from www.food.com/recipe/tuna-casserole-272442 (may not work)