Cook noodles according to package directions. Into 2 cups water cook onion and celery until tender. Add soup, salt and pepper and simmer. Combine cooked noodles and tuna mixture into a 4 quart casserole. Top with cheese and bake at 350ºF. until cheese melts. Serves 6 to 8. 

Tuna Cashew Casserole 7

One 3 ounce jar of chow mien noodles
1 cup of condensed cream of mushroom soup
1/4 cup of water bouillon
1 cup of chunk-style tuna
1/4 pound of cashew nuts, salted or unsalted
1 cup of finely diced celery
1/4 cup of minced onions
A dash of pepper
Salt

Heat oven to 325ºF.  Set aside 1/2 cup of chow mien noodles. In 1 1/2 quart casserole, combine rest of noodles with soup, water, tuna, nuts, celery, onions, and pepper. Taste; add salt if nuts were unsalted. Sprinkle reserved noodles over top. Bake 40 minutes. 

Tuna Casserole 8

6 1/2 ounce can of tuna
3 cups of boiled elbow macaroni
1 cup of  cubed Velveeta cheese
2 tablespoons of margarine
1 small onion, chopped
1 can of cream of mushroom soup
1 cup of milk
Salt and pepper to taste
Bread crumbs (optional)

Mix mashed tuna, macaroni, butter, cheese, soups and onion in casserole dish. Add milk, salt, and pepper. Sprinkle with bread crumbs and bake at 350ºF. for about 30 minutes or until liquid is gone.

Cheddar Tuna Casserole 9

1/2 cup of chopped onion
2 tablespoons of margarine
1 can of condensed cream of celery soup
1/3 cup of ilk
2 cups  (4 oz.) noodles, cooked and drained
One 6 1/2 ounce can of tuna, drained and flaked
One 4 ounce package of shredded Cheddar cheese
1/4 cup of grated Parmesan cheese

Sauté onion in margarine. Add soup and milk. Stir in remaining ingredients except 1/2 cup Cheddar cheese. Pour into 1 quart casserole. Bake at 350ºF. for 30 minutes. Top with remaining Cheddar cheese and continue baking until melted. 4 servings.