Leftover Tuna Casserole - cooking recipe

Ingredients

16 ounces penne pasta, also have used egg noodles
1 lb grilled tuna (Salmon, Halibut)
2 (10 3/4 ounce) cans cream of celery soup
1 cup frozen peas
1 cup chopped onion
1/2 cup chopped mushroom
1/2 cup chopped celery
1 cup milk
1/4 cup mayonnaise
Old Bay Seasoning
pepper
1 cup parmesan cheese
1 cup mozzarella cheese
Italian seasoned breadcrumbs
1/4 cup butter

Preparation

Cook Pasta according to directions.
Mix soup and milk in pan and bring to light boil.
Flake cooked tuna in mixing bowl.
Add Mayo, peas,onion, celery, mushrooms, parmesan cheese and half the mozzarella, mix well, season to taste.
Add pasta, and soup until you have a nice creamy mixture.
Put in large casserole dish, cover lightly with mozzarella cheese.
Combine bread crumbs and melted butter and layer over top of cheese with a spatula.
Bake 45 minutes at 350 degrees or until topping becomes golden brown.