16 ounces lasagna noodles
1 cup chopped onion
2 cloves garlic, minced
1/4 cup butter or margarine
4 6 1/2- or 7-ounce cans tuna, drained and flaked
2 10 3/4-ounce cans condensed cream of celery soup
2/3 cup milk
1 teaspoon dried oregano, crushed
1/4 teaspoon pepper
8 slices mozzarella cheese (12 ounces)
16 slices American cheese (16 ounces)
1 cup grated parmesan cheese

Advance preparation: Cook lasagna noodles according to package directions; drain. In medium saucepan cook onion and garlic in butter or margarine till tender. Add tuna, condensed celery soup, milk, oregano, and pepper. In each of two 12×71/2×2-inch freezer to oven baking dishes, arranged one-fourth of the noodles, half of the tuna sauce, half of the mozzarella cheese and American cheese and half of the grated parmesan. Top each casserole with another one-fourth of the noodles. Cover tightly. Seal, label, and freeze.

Before serving: Bake frozen casserole, covered, in 400° oven for 1 1/2 hours or till heated through. Garnish with fresh fennel tops or pickled red peppers, if desired. (Bake unfrozen casserole in 350° oven for 30 minutes or till heated through.) Makes 2 casseroles, 6 to 8 servings each.

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