Tuna Casserole

• 3 cups dry wide egg noodles

• 1 cup green peas, cooked

• 2 Tb unsalted butter, divided

• 1/2 cup diced celery

• 1 cup chopped onion

• 2 cans cream of mushroom with roasted garlic soup

• 3/4 c milk

• 1.5 c Sargento 4 State Shredded Cheddar

• 1 Tb fresh minced parsley, divided

• 12 oz drained white albacore tuna

• 1/2 t salt and 1/8 t pepper or to taste

• 1/2 c panko bread crumbs

Preheat oven to 425°F.

In a small bowl melt 1 Tb butter and mix panko bread crumbs and 1/2 cup cheddar. Set aside.

Boil noodles al dente according to package directions. Drain and rinse under cold water.

Cook onion and celery in 1 Tb butter until tender, about 5-7 minutes.

In a large bowl combine noodles, onion mixture, peas, soup, milk, 1 cup of cheese, tuna and parsley. Mix well.

Spread into a 2 qt casserole dish and top with crumb topping.

Bake 18-20 minutes or until bubbly.