 |
|
|
|
|
| TUNA NOODLE CASSEROLE | ||||
| Yields about 4-6 servings | ||||
| 3 cups uncooked egg noodles 1 cup chopped celery 1/3 cup chopped onion 1/4 cup chopped green pepper 1 tbsp. vegetable oil 1 can cream of mushroom soup 1 cup (4 oz.) shredded cheddar cheese 1 cup milk 1 can (12 oz.) tuna, drained and flaked 1/2 cup mayonnaise 1 jar (2 oz.) diced pimientos, drained 1/2 tsp. salt |
||||
| Cook noodles according to package directions. Meanwhile, in a skillet, saute the celery, onion and green pepper in oil until tender; set aside. In a saucepan, combine the soup, cheese and milk. Cook and stir over low heat until cheese is melted. Drain noodles; place in a large bowl. Add the celery mixture, soup mixture, tuna, mayonnaise, pimientos and salt. Pour into a greased 8-in. square baking dish. Bake, uncovered, at 350 for 25-30 minutes or until heated through. | ||||