Tuna Romanoff Casserole

I got this from the back of a noodle package. We liked it and the flavor was good. Also, it is an easy one to make when in a hurry. I think you all might like this as much as we did. But, if not, that's ok because we all have different tastes and that's what makes this site so great. Something for everybody! For a tasty variation, substitute a can of salmon or chicken for the tuna.

• Ready In: 45 mins
• Serves: 6
• Yields: 1 casserole

Ingredients

• 4  cups  uncooked  egg noodles (about 8 oz)
• 2 (7 ounce) cans albacore tuna, well drained
• 1 1⁄2 cups sour cream
• 3⁄4 cup milk (I use evaporated milk but you can use regular milk or 2%)
• 6  white button mushrooms, sliced
• 1⁄2 cup onion, diced
• 1⁄2 teaspoon salt
• 1  teaspoon onion powder
• 1  teaspoon garlic powder
• 1⁄4 teaspoon pepper
• 1⁄2 cup  breadcrumbs
• 1⁄2 cup parmesan cheese
• 2  tablespoons margarine, melted
•  paprika
• 1  cup broccoli, chopped small cooked (tops only)
• 1⁄2 cup celery, sliced
• 1 (1 ounce) envelope  dry onion soup mix (I used Lipton's but you can use whatever one you like best)

Directions

1. Saute onion, mushrooms and set aside on a paper towel.
2. Cook noodles (I use extra wide noodles) and drain. Then rinse in hot water and drain well again.
3. Mix egg noodles, tuna, sour cream, milk, onions, mushrooms, celery and broccoli in a 2 quart casserole or an 8x2 baking dish. Add salt and pepper and garlic and onion powder and fold in the onion soup mix. Mix thoroughly but gently.
4. Mix bread crumbs, cheese and margarine and sprinkle over top of casserole.
5. Sprinkle with paprika.
6. Bake uncovered at 350 for 35-40 minutes.
7. Let stand for 5 minutes before serving.