Source:

Jenni

Serves/Makes:4

Ingredients

• 2 stalks celery, chopped
• 1 medium onion, chopped
• 1 cup (225 ml) water at room temperature
• 2 cans tuna (chunk light in water works best)
• 1 16 oz (448 grm). package egg noodles (any width)
• 1 can cream of celery soup
• plain bread crumbs or thin potato chips
• salt
• pepper
• bread crumbs or chips

Preparation

• Add the water, celery, and onion to a large skillet.
• Cook on medium heat until the celery is tender and the onion is transparant.
• While the celery is cooking, cook the noodles according to package directions.
• Put the cooked noodles in an ungreased casserole dish.
• When the vegetables are done, drain the water.
• Add the tuna and soup to the skillet, and cook until heated through.
• Add to the cooked noodles and mix well, until all noodles are well coated.
• Add salt and pepper to taste.
• Sprinkle bread crumbs or chips generously over the top.
• Bake at 350 degrees (175 C.) until the top is browned and most of the liquid is absorbed.

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