Recipe: Tuna Noodle Casserole

Tuna Noodle Casserole

3 to 4 cups boiled noodles (I use a variety of noodles)
Boil noodles, using package directions, until done but not mushy.
Saute the following in a large skillet until vegetables are softened:
1 cup fresh mushrooms, chopped
1 cup celery or bok choy, finely chopped
1 small or medium onion, finely chopped
tsp salt (Optional)
tsp black pepper
(Optional=1 small can sliced or chopped black olives)

Add:
Pre-cooked noodles
2 small cans or one large can of tuna
1 can condensed cream of mushroom soup
(optional: Worchershire sauce, curry powder or dry cherry.)

Fold mixture, while still in large fry pan, with a wooden spoon or spatula, mixing all ingredients carefully so as not to mince the tuna or mash the noodles.
Spoon mixture into an oven-proof dish that has been greased or sprayed with no-stick spray.

In a small bowl, mix together:
to 1 cup cheddar cheese, grated
1/2 to 1 cup dry bread crumbs or crushed potato chips
(optional: 1/4 tsp paprika, 1/4 tsp black pepper)
Sprinkle over the casserole.

Bake casserole uncovered in preheated oven at 375 F. Bake 25
minutes, or until hot and bubbly and the top is golden brown.