Tuna Noodle Casserole With Peppers
|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)|
|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|
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.