Step 1

Preheat the oven to 400°.

Step 2

In boiling water, cook 2 cups pasta to Al Denta per package instructions and drain well. Two cups of dry pasta is half of a 1-pound box.

Step 3

Chop 1 rib of celery and 1/2 medium onion. Also, slice fresh mushrooms if using. Saute in 1 teaspoon butter over medium-high heat until they become a bit transparent—about 5 minutes.

Step 4

In a large bowl, mix drained cooked noodles, the sauteed vegetables, 1 can cream of celery (or mushroom) soup,  1/2 cup milk, 1 cup frozen peas, salt and pepper to taste (I suggest 1/2 teaspoon each), and two 5 oz cans tuna drained. Gently stir to damage the noodles. Pour the mixture into a 9 by 6 or 8-inch round baking dish.

Step 5

Mix the topping of 1/2 cup panko breadcrumbs, 1/4 cup grated Parmesan cheese, and 2 tablespoons melted butter.

Step 6

Sprinkle the topping over the casserole.

Step 7

Bake until nicely browned—about 30 minutes. Remove and allow to sit for 5 minutes before serving.