Wednesday, January 11, 2012


6-oz (3 1/2 cups) medium noodles
1 can (6 to 9-oz) flaked tuna, drained
1/2 cup mayonnaise
1 cup sliced celery
1/3 cup chopped onion
1/4 cup chopped pimiento
1 tsp salt
1 can cream of celery soup
1/2 cup milk
1 cup shredded sharp process cheese*
1/2 cup slivered blanced almonds, toasted

Cook the noodles in boiling water until tender, drain. 

In a large heat-proof bowl combine the noodles, drained tuna, mayonnaise, celery, onion, pimiento, and salt.

In a saucepan blend the celery soup and milk together; heat through.  Add the cheese, cook and stir until the cheese melts.  Add the soup/cheese mixture to the noodle mixture. 

Turn oven on to 425 degrees.

Lightly grease a 1 1/2-quart casserole dish and pour the casserole mixture into the dish.  Sprinkle the almonds over the top.  Bake at 425 degrees for 20 minutes.

*May use 1/2 a can of Cheddar cheese soup, if desired.

Feeds 6.

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