tuna noodle casserole recipe 1 onion

Tuna Noodle Casserole Recipe

1 onion, chopped
250 g mushrooms, sliced
2 sticks of celery, chopped
½ bag Pennsylvania Dutch Egg Noodles
2 tins tuna fish in brine
small head of broccoli, florets cut
1 can cream of celery soup
1 can cream of mushroom soup
milk

Boil a sauce pan of water and cook the egg noodles until al dente. Boil the broccoli until cooked through. Sauté the onion, mushrooms and celery in oil until soft and taking on colour. Once finished drain the oil and add the vegetables to a bowl. Drain the tuna and add to the vegetables. Also, add the noodles, broccoli, cream of celery and cream of mushroom soup. Add a can or two of milk and mix up well. Pour the mixture into a baking dish and bake at 175c for 45 minutes or until piping hot.