Leftover Tuna Casserole

Ingredients

• 16 ounces penne pasta, also have used egg noodles
• 1 lb grilled tuna (Salmon, Halibut)
• 2 (10 3/4 ounce) cans cream of celery soup
• 1 cup frozen peas
• 1 cup chopped onion
• 1/2 cup chopped mushroom
• 1/2 cup chopped celery
• 1 cup milk
• 1/4 cup mayonnaise
• Old Bay Seasoning
• pepper
• 1 cup parmesan cheese
• 1 cup mozzarella cheese
• Italian seasoned breadcrumbs
• 1/4 cup butter

Directions

1. 1

   Cook Pasta according to directions.

2. 2

   Mix soup and milk in pan and bring to light boil.

3. 3

   Flake cooked tuna in mixing bowl.

4. 4

   Add Mayo, peas,onion, celery, mushrooms, parmesan cheese and half the mozzarella, mix well, season to taste.

5. 5

   Add pasta, and soup until you have a nice creamy mixture.

6. 6

   Put in large casserole dish, cover lightly with mozzarella cheese.

7. 7

   Combine bread crumbs and melted butter and layer over top of cheese with a spatula.

8. 8

   Bake 45 minutes at 350 degrees or until topping becomes golden brown.