Comments: This is an amalgamation of about three or possibly four tuna casserole recipes to make it the mother of all tuna casseroles. Bake the casserole till the top is golden and it is proportionately warm throughout, 30 min. melted margarine (this assists browning). Make life easier with dump-and-bake recipes that take minutes to prepare. Sprinkle the crumbled crackers proportionately over the top, then drizzle with 2 Tbsp. This Tuna Casserole is the BEST ever with no canned soups or mayo Just tuna and bright peas enveloped in the most flavorful rich, creamy cheese sauce all topped with golden crispy panko. While some people had too much time on their hands during quarantine, that's a quickly fading memory. Spoon the noodle mix into the casserole. In a large bowl, combine the noodles, celery and onion mix, tuna, peas, lowfat milk, lowfat sour cream, soup, cheese, salt and pepper to taste, parsley, dill and Old Bay Seasoning. 
Cook the celery and onions in the margarine in a small skillet over medium heat till soft, 8 to 10 min.Add the pasta, salt, pepper, garlic, soup. Pour everything into a greased 8x8 inch baking pan or 1. Cook for 3-4 minutes or until chicken is fully cooked, then remove from the pan to a large mixing bowl. Pour noodles and sauce into the bowl containing the tuna and mix until evenly distributed. Cut the chicken into 1' cubes and cook in a skillet on medium high heat with the olive oil. Prepare the noodles according to the package directions and drain. Cook the pasta 2 minutes shy of the directions then drain (do not rinse).
Lightly grease a 13- by 9-inch casserole or possibly two smaller ones.
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