Down-Home Tuna Casserole

Makes 4 servings

8-oz. pkg. medium egg noodles, cooked

2 T. butter

1 c. celery, chopped

1/4 c. onion, chopped

10-3/4 oz. can cream of mushroom soup

3/4 c. milk

2 T. all-purpose flour

1/4 t. dried thyme

1/4 t. pepper

9-1/4 oz. can tuna, drained

1 sleeve round buttery crackers, crushed

1/4 c. grated Parmesan cheese

Place cooked noodles in a greased 1-1/2 quart casserole dish; set aside. Melt butter in a small saucepan over medium heat. Sauté celery and onion until tender; stir into noodles. Blend soup, milk, flour and seasonings in a small bowl; add tuna. Combine with noodles; mix well. Toss together crushed crackers and Parmesan cheese; sprinkle over top. Bake at 350 degrees for 25 minutes.

A tin lunchbox is perfect for storing favorite recipes.