Tuna Noodle Casserole

5-ounce package medium egg noodles
1 (10¾-ounce) can cream of mushroom soup, undiluted
4 ounces Velveeta cheese
2 Tablespoons unsalted butter, divided
1 medium onion, chopped
½ cup celery, chopped
¼ teaspoon freshly ground pepper
1 (6½-ounce) can tuna packed in water, drained and flaked
¼ cup plain dry bread crumbs
½ cup shredded Cheddar cheese

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.