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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This a good tuna casserole that I got from an old Southern Living cookbook. Prep time is approximate. Cook time does not include stove top heating. Ingredients:
1 (5 ounce) package noodles |
1 (7 ounce) can tuna, drained |
1/2 cup mayonnaise |
1 cup chopped celery |
1/2 cup chopped onion |
1/4 cup chopped green pepper |
1/4 cup chopped pimiento |
1 teaspoon salt |
1 can cream of celery soup |
1 cup milk |
1 cup shredded sharp cheddar cheese |
1/2 cup slivered blanched toasted almond |
Directions:
1. Cook noodles according to package directions; drain.
2. Combine noodles and tuna; add mayonnaise, all the chopped vegetables and the salt.
3. Blend in the soup and the milk and stir well.
4. Heat on top of range and add the cheese.
5. Stir until cheese melts.
6. Spoon into a 1 1/2 quart casserole; top with almonds.
7. Bake at 425 degrees for 20 minutes.
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