1
Preheat oven to 425 deg F. Combine topping ingredients: panko, melted butter, cheddar & oregano. Set aside
2
Boil noodles al dente. Drain and rinse under cold water.
3
Cook onion and celery in butter until tendere, 5-7 minutes.
4
In a large bowl, combine noodles, onion/celery mix, peas, soup, milk, mexican 4 cheese, tuna and parsley. Mix well.
5
Spread into 2 qt casserole dish and top with crumb topping.
6 Bake 18-20 minutes or until bubbly.