Tuna Tetrazzini

This is a stand-by in our family. I keep all the ingredients on hand (most are pantry items). It also makes a great casserole to share with a friend in need. When doing this, I mix it all up and deliver it ready to be baked.

2 7oz cans of tuna
1/2 lb of pasta (spaghetti is traditional, but rotini works well, too)
2 7oz cans of sliced mushrooms, drained
2 cans cream of celery soup (most any cream soup works well)
1 cup milk
1/2 tsp ground nutmeg (optional)
1 1/2 cup shredded cheddar cheese
1/4 c bread crumbs (optional)

Preheat oven to 375 degrees. Drain and flake the tuna. If using long spaghetti, break into 3 pieces. Cook pasta until tender. Combine mushrooms, cheese (reserve a little for topping), pasta and tuna in casserole dish.

Blend soup, milk, nutmeg and stir into pasta mix. Sprinkle top with reserved cheese. Bake for 35 minutes or until thoroughly heated and cheese lightly browned.