Tuna casserole is usually one of the dishes that comes to mind when recalling recipes that have been served for generations. It seems that everyone has a variation; it just depends on your families' preferences.

This recipe has been in my family for years and I have shared it many times. If you do not have tuna, or don't care for it, cooked and diced chicken can be substituted. The dish does freeze well and can also be prepared and refrigerated, covered, up to 24 hours in advance of baking.

Ingredients

• 5 Cups uncooked Egg Noodles
• 1 Cup frozen Peas, thawed
• 1 small Onion, diced
• 2 stalks Celery, diced
• 1 Can (4 oz.) sliced Mushrooms
• 1 Can (10.5 oz.) Cream of Mushroom Soup
• 1 Cup Sour Cream (reduced fat is okay)
• 1 Cup Parmesan Cheese, grated
• 1/3 Cup Milk
• 1/4 Teaspoon Salt
• 2 Cans (5 oz. each) Light Tuna packed in water and drained

Topping

• 1 Cup Panko
• 2 Tablespoons Butter, melted
• 1 Cup Parmesan Cheese, grated

Directions

• Preheat oven to 350 degrees.
• Cook noodles according to package directions minus one minute.
• Drain and stir in the peas.
• While noodles are cooking, in a large bowl combine soup, sour cream, 1 cup of cheese, milk and salt.
• Stir in tuna, celery and onion.
• Add noodles, peas and toss to combine.
• Transfer to a 9x13 baking pan that has been sprayed with cooking spray.
• In a small bowl combine topping ingredients and sprinkle this mixture over noodles.
• Bake, uncovered, 25-30 minutes, or until bubbly.
• Remove from oven and let sit 10 minutes before serving.

Serves 6-8.