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Tuna Noodle Casserole With Peppers

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Ingredients
  Medium noodles 6 Ounce (About 3 Cup)
  Canned tuna 9 1⁄4 Ounce, drained (Use Either A 6 1/2-, 7-, Or 9 1/4 -Ounce Can)
  Mayonnaise 1⁄2 Cup (8 tbs)
  Sliced celery 1 Cup (16 tbs)
  Chopped onion 1⁄3 Cup (5.33 tbs)
  Diced green pepper 1⁄4 Cup (4 tbs)
  Chopped pimiento 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Cream of celery soup 1 Can (10 oz)
  Milk 1⁄2 Cup (8 tbs)
  Shredded sharp process cheese 1⁄4 Pound
  Slivered blanched almonds 1⁄2 Cup (8 tbs), toasted
Directions

Cook noodles in boiling salted water till tender; drain.
Combine noodles, tuna, mayonnaise, vegetables, and salt.
Blend together soup and milk; heat through.
Add cheese; heat and stir till cheese melts.
Add to noodle mixture.
Turn into ungreased 2-quart casserole.
Sprinkle with toasted almonds.
Bake uncovered in hot oven (425°) about 20 minutes or till bubbly.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Tuna
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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