Easy Tuna Casserole

2 regular size cans tuna in water

1 T butter, 1 T olive oil
1 stalk celery, diced
2 carrots, diced & peeled
1 large clove of garlic, minced
1/4 large onion, or 1/2 small, diced
2-3 very small red potatoes, or 1 larger one, diced into little pieces
1 c mayo
1 c sour cream
1 1/2 c milk
1 bag shell pasta (I like the big ones)
1 1/2 T dill
1 t salt
pepper to taste
1/3-1/2 c breadcrumbs
1/2 T butter

Heat water in a big pot for pastas. Add the pasta and the potatoes to the same water since they take about the same time to cook.

Heat 1 T butter and 1 T olive oil over medium heat. Saute celery, carrots, onions, and garlic in this mixture till crisp tender – a few minutes. In a big bowl, mix the cooked veggies with the tuna. When the pasta and potatoes are done, dump them in. Mix in dill, salt, and pepper.

In a separate bowl, mix mayo, sour cream, and milk. Dump over pasta/tuna/veggies, and mix well. Pour into a greased 13 x 9″ or similar casserole dish. Top with breadcrumbs, dot with butter, and bake in a 350 degree oven for 15-20 minutes just till breadcrumbs brown. Easily reheated and good all week!