Tuna Noodle Casserole

Tuna Noodle Casserole (from Better Homes and Gardens Cookbook)

3 cups medium noodles like elbow or spiral
1/2 cup soft bread crumbs-for topping
1 Tbs butter, melted-for topping
1 cup chopped celery
1/4 cup chopped onion
1/4 cup butter
1/4 cup flour
1/2 tsp salt
1/2 tsp dry mustard, I do not ever use this because I dont have it
1/4 tsp black pepper
2 cups milk, we substitute soy milk
1  9- or 9 1/4 oz can tuna, drained and broken into chunks, or two 6- ounce cans salmon, drained
1 cup shredded cheese, we use soy cheese not dairy cheese
Additional vegetable add ins: 1 cup frozen vegetables- we use 1/2 cup corn and 1/2 cup peas


Preheat oven to 375'
1. cook noodles according to package directions. Drain and set aside. Meanwhile, combine bread crumbs and the 1 tbs melted butter, set aside.
2. For sauce, in a medium saucepan cook celery and onion in 1/4 cup butter until tender. Stir in flour, salt, dry mustard, and black pepper. Add milk all at once; cook and stir until slightly thickened and bubbly. Combine sauce, tuna, cheese, and cooked noodles. Transfer to a 1 1/2 quart casserole. Sprinkle with crumb mixture. Bake, uncovered,  for 20-25 minutes or until bubbly and crumb topping is golden.

(we do not do this option because we do not eat dairy)
*****for a faster version, substitute a 10 1/2 oz can condensed cream of mushroom soup mixed with 3/4 cup milk for the sauce