Title: Tuna-Noodle Casserole
 Categories: Seafood
      Yield: 6 servings
 
      4 oz Medium noodles (3 cups)
      1 c  Chopped celery
    1/4 c  Chopped onion
      2 tb Butter or margarine
      2 tb All-purpose flour
 10 3/4 oz Cream of mushroom soup
    3/4 c  Milk
  9 3/4 oz Tuna, drained, flaked
    1/4 c  Chopped pimento
    1/4 c  Grated Parmesan cheese
 
  Because of the thumbs-down vote mother's casserole got from my
  co-workers, here's a more palate-pleasing, thoroughly un-authentic
  version from the 1981 edition of "Better Homes and Gardens New Cook
  Book."
  
  Preheat oven to 375.
  Cook noodles according to package directions; drain and set aside.
  Meanwhile, cook the celery and onion in butter until tender but not
  brown.
  Stir in the flour, then stir in condensed soup. Gradually stir in
  milk. Cook and stir until mixture is thickened and bubbly.
  Carefully stir in tuna, pimento and cooked and drained noodles.
  Turn mixture; into a 1/2-quart casserole. Sprinkle Parmesan over the
  top. Bake, uncovered, for 20 to 25 minutes. Garnish with sprigs of
  parsley, if desired.
  
  Michelle Anderson, San Francisco Chronicle; April 1, 1992.