1 cup thinly sliced celery
1/4 cup chopped onion
2 tablespoons chopped green bell pepper
1 can (7 ounce size) tuna, drained and gently flaked
1 can (10.25 ounce size) cream of mushroom soup
1 cup chow mein noodles
1/8 teaspoon black pepper
2 teaspoons soy sauce
1/3 cup chow mein noodles, for top of casserole
Place the butter in a 1 1/2 quart microwave-safe casserole dish. Place in the microwave and cook on high for 30 seconds. Add the celery, onion, and bell pepper. Stir well. Heat on high, uncovered, for 3 minutes, stirring halfway through the cooking time. If the veggies are still too crisp, cook for another 1-2 minutes. Add the tuna, cream of mushroom soup, chow mein noodles, black pepper, and soy sauce. Stir well then top with the remaining chow mein noodles. Cook in the microwave, uncovered, for 10 minutes on high heat or until the casserole is bubbly in the middle. Serve hot. Alternately, the casserole can be baked at 350 degrees F for 25 minutes or until heated through.