This is a really good, pretty quick meal to make. The recipe as provided makes a meal for two adults and two small kids who don't eat a whole lot. Of course, it can be doubled if you have more mouths to feed:)

1 tbsp butter or margarine
1 cup sliced fresh mushrooms
1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
1 cup shredded cheese (try different ones)
1 cup plain yogurt (or sour cream) 1/2 cup sliced green onions with tops (or 1/2 a yellow onion)
1/2 tsp black pepper
1/4 tsp celery seeds
1/4 tps crushed red pepper
8 oz pasta, cooked (try elbow, shells, spirals...) 1 can (12 1/4 oz) water packed, chunk light tuna, drained
2 cups blanched fresh or frozen vegetables (I cook mine on the side)

For the Topping:
1/2 cup crushed crackers (I use cheese crackers), or dried bread crumbs
1/4 cup grated parmesan cheese

Preheat oven to 350 degrees and oil a 2 1/2 quart shallow casserole. In a 12 inch nonstick skillet, melt butter over moderately high heat. Add muchrooms (and onion, if using yellow onion) and saute for 5 minutes or until soft, then transfer to the caserole.

Stir in the soup, cheese, yogurt (or sour cream), and spices and mix until well blended. Fold in cooked pasta, tuna, and vegies (unless you like them on the side, like I do...)

Combine the ingredients for the topping, and sprinkle on top. Bake, uncovered, for 30 minutes or until bubbly. Serve with slices of ripe tomatoes.