There are lots of good safe tuna noodle casserole recipes out there--here's one. Actually, let me qualify that: I have a high tolerance for vegies, especially cooked ones. So if there's anything in this casserole you can't eat, leave it, substitute it, parboil it, whatever you need to do to make it safe for YOU.
This wasn't originally my recipe, but 1) I've changed it significantly and 2) I won't post a stranger's e-mail address on a public board--just know that if you're reading this recipe and recognize it as your own, you have my thanks .
Chicken or Tuna Noodle Casserole
2 cups yolk-free egg noodles 1/4 small onion, diced 1/4 carrot, diced 1/4 stalk celery, diced Nonstick spray Leftover cooked chicken or 1 small can tuna fish 2 mushrooms, sliced 1/4 cup frozen peas 1 15-ounce carton Imagine Creamy Mushroom Soup Salt Bread crumbs
Bring some salted water to a boil and boil the noodles until tender. Drain and set aside. Saute the onion, carrot, and celery in a sprayed skillet until the onion is translucent. Turn off the heat and add the tuna fish or chicken. Add the mushrooms, peas, and noodles, then pour in soup to taste and mix gently. You will not need the whole carton of soup. Salt to taste and put in an 8-by-4-by-2-inch loaf pan. Sprinkle bread crumbs on top. Bake in a 350 degree oven until it is bubbly–-approximately 20 minutes. Enjoy! Serves 2.