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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I make this for my husband, because he is the only one in our family that eats tuna casserole. I literally have to put half of it in containers and freeze it or he will eat it all in a matter of 2 days!!! I use shells instead of egg noodles. Cavatappi works well too! Ingredients:
1 lb medium pasta shell |
1/2 cup mayonnaise |
1 cup of chopped celery |
1/4 cup chopped onion |
1/4 cup chopped green pepper |
1/4 cup pimentos |
1 (10 1/2 ounce) can cream of celery soup |
1/2 cup milk |
4 ounces of shredded cheddar cheese |
breadcrumbs |
Directions:
1. Preheat oven to 425.
2. cook macaroni according to directions and drain and put into a large bowl. Drain tuna & combine w/ macaroni. add mayo, celery, onion, & green pepper.
3. In a sauce pan blend soup & milk heat through add cheese & stir until melted. add to macaroni mixture, stir thoroughly & put mixture in casserole.
4. Top w/ desired amount of bread crumbs and bake uncovered for 20 minutes.
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