Tuna Casserole

Ingredients

• 2 cups rotini pasta, uncooked (or your choice)
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1 (10 1/2 ounce) can condensed cream of mushroom soup
• 3/4 cup milk
• 2 cups shredded mozzarella cheese
• 2 (3 ounce) cans tuna
• 1/2 cup mayonnaise
• 1/2 cup crouton (I use onion and garlic)
• 1/4 teaspoon McCormick's Montreal Brand steak seasoning
• 1/2 teaspoon chopped scallion (optional)

Directions

1. 1

   Boil water and cook pasta.

2. 2

   Heat oven to 400°F.

3. 3

   While pasta is cooking, pan fry onions and celery in butter or oil over med. heat.

4. 4

   After about 5 minute add 1/4 cup of water and cook until soft and golden (about 10 minutes); set aside.

5. 5

   Drain pasta and dump into a big mixing bowl.

6. 6

   Spoon condensed soup into small pot and add milk. Cook on med.heat until hot. Add 1- 1/2 cups shredded cheese and mix in until blended.

7. 7

   Open tuna cans. Drain water or oil out as much as possible by keeping the cover on and pressing in with your thumbs.

8. 8

   Add celery, onions, tuna, mayonnaise, the soup and cheese mixture to the pasta and mix well.

9. 9

   Grease a 9x9 inch baking dish and spoon in mixture. Spread mix and cover top with remaining cheese. Place croutons over top. Sprinkle with steak seasoning and scallions for garnish. Bake 30 minutes.