Tuna Noodle Casserole

• 8 oz. dried medium noodles
• 16 oz package frozen whole or cut green beans
• 1/2 cup fine dry bread crumbs
• 2 tbsp butter or margarine
• 2 cups sliced fresh mushrooms
• 1 1/2 cups chopped red or green sweet pepper
• 1 cup chopped onion
• 1 cup sliced celery
• 2 cloves garlic, minced
• 2 10.75 oz cans condensed cream of mushroom or celery soup
• 1 cup milk
• 1 cup shredded process Swiss or American cheese
• 2 9.25 oz cans of tuna drained and flaked

1. Preheat oven to 350 degrees Fahrenheit. Cook noodles according to package directions, adding the green beans the last 3 minutes of cooking. Drain and set aside. Meanwhile, toss the bread crumbs with the 2 tablespoons melted butter; set aside.
1. In an extra large skillet melt 2 tablespoons butter over medium heat. Add mushrooms, sweet peppers, onion, celery, and garlic. Cook and stir until vegetables are tender. Add soup milk, and cheese, stirring until cheese is melted. Stir in tuna, cooked noodles, and green beans.
2. Spoon tuna mixture into a 3 quart casserole. Sprinkle bread crumb mixture around outside edge of casserole. Bake, uncovered, for 30-35 minutes or until baked through and bread crumbs are golden.