• 1 Tbs. butter or olive oil
• 1/2 C. diced onion
• 1/2 C. diced celery
• 1 can cream of mushroom soup
• 1/2 C. water or milk
• 8 oz. frozen peas
• 1 (6-oz.) can tuna packed in water or oil, undrained
• 1 C. buttered bread crumbs or crushed plain potato chips
• 8 oz. packaged wide noodles, cooked al dente

Preheat oven to 400 degrees F. Spray a glass casserole dish with vegetable oil or lightly grease. 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. Yield: 4 to 6 servings.

Variations: This basic recipe has so many variations that it is difficult to describe them all. If you don't have celery, use all onion, and vice versa. Broccoli can be substituted for the peas. Chicken or clam broth can be used instead of water or milk. Any canned or cooked seafood can be substituted for the tuna, and it also works with leftover or canned poultry. Some folks like to add cheese to the sauce or as a topping. Low-fat, low-calorie, and/or low-salt products may be used with equal success. Feel free to modify to suit your own tastes.