2 cans (10.75 ounce) Cream of Mushroom Soup
2 cans cream of celery soup
2 cups whole milk
4 Celery Stalks, chopped (can substitute with peas)
1 small yellow onion, chopped fine
4 (6 ounce) cans tuna, drained and flaked
2 bags extra wide egg noodles
1 cup Italian seasoned bread crumbs (I use Panko for more crunch)
4 tablespoons butter, melted
4 tablespoons butter
1 tablespoon Parmesan cheese
2 tsp chopped Parsley
In a large pot of boiling water, boil the noodles until soft.
Drain into strainer. In the same pot throw in the butter, then sauté the celery and onion until soft. Sprinkle with Salt, Pepper, and Paprika to taste. Add in the soups and milk. Blend well over medium heat. Add in the chunks of tuna. Breaking it up into small pieces.
When it’s blended add in the egg noodles and stir well until all the noodles are covered. Pour into a non-stick, sprayed, large glass casserole dish.
Mix bread crumbs, cheese and parsley with melted butter and sprinkle on top.
Bake at 375 degrees F for 30 minutes until browned, bubbly and crunchy on top.