3/4cup(3 ounces) shredded Cheddar cheese (I use Extra Sharp, but the choice is your's)
Preheat oven to 350° F.
Cook noodles in boiling salted water to firm stage, according to package directions. Drain well; set aside.
In a heavy saucepan, melt 2 tablespoons butter over medium heat. Sauté onions and celery until tender, about 6 minutes. Add soup and Velveeta cheese; cook over medium heat until the cheese is melted, stirring occasionally. Add drained tuna; stir well to combine. Add cooked noodles; stir well to ensure that noodles are well coated.
Transfer to a greased 2-quart oven proof casserole dish. Top with shredded cheddar cheese and bread crumbs. Dot with remaining tablespoon of butter.
Bake uncovered at 350° F for 25 to 30 minutes, or until bubbly and golden brown.
Yield: 4 servings.
Variations: Substitute leftover turkey for the tuna and/or add 1 cup of frozen peas to the soup and Velveeta cheese. Proceed as above.