cooking spray, butter or olive oil
12 oz. uncooked egg noodles
1 10 3/4 oz. can cream of celery soup
2 celery ribs, finely chopped
1 small onion, finely chopped
4 oz. button or crimini mushrooms, sliced
1/2 cup mayonaisse
1/4 cup sour cream
1 can evaporated milk
2 5 oz. cans chunk-light tuna in water, drained
1 tsp salt (or to taste)
1/4 tsp black pepper (or to taste)
1 cup shredded cheddar cheese, divided
2 Tbl. butter, melted
1 cup bread crumbs or cracker crumbs
2 Tbl. fresh parsley, chopped
Cook noodles 2 minutes less than stated on package directions. Drain in colander and rinse under cold water to stop the cooking process and remove excess starch.
Soak Romertopf lid for 15 minutes. While lid is soaking...
Lightly grease bottom and sides of glazed Romertopf with cooking spray, butter or olive oil. Place chopped celery, onion, mushrooms, and tuna in clay baker base. Mix together soup, mayonaisse, sour cream, evaporated milk. Add cooled noodles and cheddar cheese to celery/onion mixture in baker base. Season with salt and pepper. Pour soup mixture over top and stir to combine. Place lid on baker and set in cold oven. Set oven to 375°F and bake for 35-40 minutes, stirring mixture after 20 minutes, and replacing lid to cook the additional 15-20 minutes.
Meanwhile melt pour melted butter over bread or cracker crumbs and mix well. Stir in reserved 1/2 cup cheddar cheese.
After about 35-40 minutes, or when tuna mixture is bubbly, remove from oven, remove lid and evenly sprinkle bread crumb topping over tuna mixture. Return baker to oven, and continue to cook, uncovered for 5-10 minutes or until topping is golden. Sprinkle with chopped parsley and serve immediately.