| 6 | ounces flat egg noodles |
| 1 | cup chopped celery |
| 1 | cup chopped onion |
| 2 | tablespoons margarine |
| 2 | cans white flaked tuna, (61/2-ounce) drained |
| 1 | cup frozen peas, thawed and drained |
| 1 | cup milk |
| 1/2 | cup light sour cream |
| 1 | can of cream of asparagus soup, (10-ounce) |
| 1 | cup grated chedder cheese |
| 1/4 | teaspoon each of salt and white pepper |
| 2 | teaspoons minced parsley |
| 1/2 | teaspoon dried dill or 1 teaspoon fresh |
| 1/4 | teaspoon Old Bay seasoning |
| 20 | Ritz crackers, coresly crumbled |
| 2 | tablespoons melted margarine, for drizzling |
| 1/4 | teaspoon paprika |
Heat the oven to 350 degrees.Lightly grease a 13x9-inch casserole or two smaller ones.
Prepar noodles according to the package directions, drain and set aside.
Cook the celery and onions in the nargarine in a small skillet over medium heat
until soft, 8 to 10 minutes.
In a large bowl, combine the noodles, celery and onion mixture, tuna, peas, milk,
sour cream, soup, cheese, salt and pepper, parsley, dill and Old Bay Seasoning.
Toss well.
Spoon the noodle mixture into the casserole. Sprinkle the crackes over the top
then drizzle with 2 tablespoons melted margarine. Sprinkle lightly with paprika.
Bake until top is golden brown and it evenly hot. 30 minutes