Tuna Noodle Casserole
Why I Love This Recipe
This "hotdish" was an extremely popular dish for Myrtle's children and grandchildren, especially. Myrtle's daughter and granddaughter continue to bake this casserole into the 21st century.
Submitted by:Gretchen Mahin
Ingredients You'll Need
6 oz noodles (about 3 1/2 cups of uncooked noodles)
1 can of tuna (6 oz to 9 oz)
1/2 cup mayonnaise
1 cup sliced celery
1/3 cup chopped onions
1/4 cup diced green pepper
1-4 oz jor chopped pimentos
Peas & broccoli can be added or substituted for green pepper
1 tsp salt
1 can undiluted cream of celery soup
1/2 cup milk
1 cup shredded or thinly sliced sharp cheddar cheese
1/2 cup slivered, toasted almonds
Directions
Cook noodles in boiling salt water until tender, drain
Combine noodles, drained tuna, mayonnaise, vegetables & salt.
Blend soup with milk in a small saucepan until heated through.
Add cheese and continue cooking, stirring until cheese melts.
Add to noodle mixture.
Turn into greased 1 & 1/2 quart casserole.
Top with almonds.
Bake at 425 degrees F in preheated oven for 20 min.
Serve immediately.
Can be doubled by doubling each ingredient
