Instructions: Heat the oven to 350 degrees. Lightly grease a 13- by 9-inch casserole or two smaller ones. Prepare the noodles according to the package directions and drain. Set aside.

Cook the celery and onions in the margarine 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 to taste, parsley, dill and Old Bay Seasoning. Toss well.

Spoon the noodle mixture into the casserole. Sprinkle the crumbled crackers evenly over the top, then drizzle with 2 tablespoons melted margarine (this assists browning). Sprinkle lightly with the paprika.

Bake the casserole until the top is golden brown and it is evenly hot throughout, 30 minutes.

This recipe yields 6 servings.

Comments: This is an amalgamation of about three or four tuna casserole recipes to make it the mother of all tuna casseroles. The Ritz cracker topping appeared in a vintage version and it makes for a terrific, crunchy topping.

NOTES :

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