Dixie's Tuna Casserole

2 cans tuna (in water)

2 cans cream of mushroom soup

1/2 cup Miracle Whip or mayo

1 cup milk

1 teaspoon dried dill weed

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon celery salt (optional)

black pepper, to taste

1 pound elbow macaroni, cooked and drained

2 cups frozen peas

1 cup shredded mild cheddar cheese

1 cup seasoned bread crumbs

2 tablespoon margarine

Preheat the oven to 350 degrees F.  Spray a 9x13-inch pan with nonstick cooking spray.

In a large bowl combine tuna (and water), soup, Miracle Whip, dill weed, garlic powder, onion powder, celery salt and pepper.  Stir well to combine.  Stir in macaroni, cheese and peas.

Pour mixture into baking pan and bake for 20 minutes.

In a small, microwave-safe bowl add bread crumbs and margarine.  Microwave on HIGH for approximately 30 seconds or until margarine is melted.  Stir together until bread crumbs are evenly coated with margarine.  Sprinkle breadcrumbs on top of the casserole.  Continue baking for 15-20 minutes or until bread crumbs are evenly browned.

Remove from the oven and serve immediately.