Preheat oven to 350º F. Cook noodles according to package directions; drain and set aside. In a heavy saucepan, melt 1 Tablespoon butter. Sauté onions and celery until tender, about 5 minutes. Add soup and Velveeta cheese; cook over medium low heat until cheese is melted, stirring occasionally. Add tuna and cooked noodles; stir well to blend. Pour into a greased 2-quart oven proof casserole dish. Top with cheese and breadcrumbs. Dot with remaining butter. Bake uncovered at 350º F for 25 to 30 minutes, or until bubbly and golden brown. Yield: 4 servings. Variation: Add 1 cup of frozen green peas to soup and Velveeta cheese. Proceed as above. |