1 Tablespoon butter or olive oil
1/2 cup diced sweet onion
1/2 cup diced celery
1 can cream of mushroom soup
1/2 cup water or milk
8 ounces frozen sweet peas
1 (6-ounce) can tuna packed in water or oil, undrained
1 cup buttered bread crumbs or crushed plain potato chips
8 ounces packaged wide noodles, cooked al dente
Preheat oven to 400 degrees F. Spray a glass casserole dish with butter or olive oil.
In a large saucepan, saute onion and celery in the butter or olive oil until vegetables are barely soft, but not mushy. Add mushroom soup, water, and peas. Bring to a simmer, stirring to dissolve soup. When it begins to boil, turn off heat and gently fold in tuna with liquid.
Add cooked pasta noodles and toss to coat with sauce. Pour into prepared casserole and top with bread crumbs or potato chips. Bake 30 to 40 minutes until heated through and topping is lightly browned.