Creamy Tuna Noodle Casserole
|Medium noodles/1 cup elbow macaroni||3 Cup (48 tbs)|
|Celery stalks||2 , chopped|
|Onion||1 Small, chopped|
|Condensed cream of mushroom soup/Condensed cheddar cheese soup||11 Ounce (1 Can)|
|Dairy sour cream/Plain yogurt||8 Ounce (1 Carton)|
|Canned tuna||9 1⁄4 Ounce, drained and broken into chunks (1 Can, Or Two)|
|Canned skinless boneless salmon||6 3⁄4 Ounce, drained and broken into chunks (1 Can)|
|Diced pimento||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||2 Tablespoon|
Cook noodles according to package directions.
Meanwhile, in a large saucepan cook celery and onion in butter until vegetables are tender.
Stir in soup, sour cream, and milk.
Gently stir in tuna, pimiento, and cooked noodles.
Transfer to a 1 1/2-quart casserole.
Sprinkle with cheese.