1 Each(s) Stalk celery, chopped
1 Each(s) Large onion, chopped
2 Each(s) Large tomatoes, sliced (chop ends and reserve)
1 Each(s) Mushrooms, 8-12 oz. pkg., sliced
1/2 Cup(s) Sherry
1 Teaspoon(s) Celery salt
1/4 Cup(s) Butter (half stick)
1/2 Cup(s) Mayo
1 Each(s) 8-12oz. pkg shredded cheddar (reduce celery salt w/sharp)
1 Each(s) Large can tuna (or two if you like it really fishy)
1 Pound(s) Spaghetti or any other pasta
1 Cup(s) Petite peas
1 Each(s) Can cream of mushroom soup
1 Cup(s) Milk
Start water for pasta. Saute celery and onions in butter until clear. Add mushrooms and saute until they're soft. Add sherry. Cook at medium for a few minutes then reduce to simmer for 5-10 minutes.
Cook pasta according to directions, drain and toss with a splash of olive oil. Set aside.
Add soup, milk, cheese, mayo, tuna, peas, celery salt and chopped tomatoes to sherried veggies. Stir until cheese is melted. Turn off heat and add spaghetti. Mix thoroughly. Pour into ungreased 14" rectangle cake pan. Top with tomato slices and bake for 30 minutes.
It's even better the next day if you add a splash of milk before heating.