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Pimiento & Tuna Casserole

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Ingredients
  Canned cream of celery soup 10 3⁄4 Ounce (1 Can)
  Milk 1⁄2 Cup (8 tbs)
  Cooked noodles 2 Cup (32 tbs)
  Chopped parsley 2 Tablespoon
  Diced pimiento 2 Tablespoon
  Canned tuna 14 Ounce, drained and flaked (2 Cans, About 7 Ounces Each)
  Buttered bread crumbs 2 Tablespoon
Directions

In 1 1/2 quart casserole, combine soup and milk; stir in noodles, pars ley, pimiento, and tuna.
Bake at 400°F. for 25 minutes or until hot; stir.
Top with bread crumbs; bake 5 minutes more

Recipe Summary

Cuisine: 
American
Method: 
Baked
Ingredient: 
Seafood

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