Church Supper Tuna Bake
|Green pepper||3⁄4 Cup (12 tbs), diced|
|Celery||3 Cup (48 tbs), sliced|
|Onion||1 Large, chopped|
|Butter||1⁄4 Cup (4 tbs)|
|Condensed cream of mushroom soup||3 Can (30 oz)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Shredded process cheese||3 Cup (48 tbs)|
|Noodles||18 Ounce, cooked, drained|
|Canned tuna||28 Ounce, drained (3 Can)|
|Mayonnaise||1 1⁄2 Cup (24 tbs)|
|Pimiento||3⁄4 Cup (12 tbs), chopped|
|Slivered blanched almonds||1 Cup (16 tbs), toasted|
Cook green pepper, celery, and onion in butter for 5 minutes.
Blend together soup and milk; add and heat through.
Add cheese; heat and stir till cheese melts.
Combine noodles, tuna, mayonnaise, and pimiento.
Pour cheese sauce over; mix.
Turn into two greased 13 x 9 x 2-inch pans.
Sprinkle almonds over top.
Bake at 425° for 30 to 35 minutes or till hot and bubbly.