6-oz (3 1/2 cups) medium noodles
1 can (6 to 9-oz) flaked tuna, drained
1/2 cup mayonnaise
1 cup sliced celery
1/3 cup chopped onion
1/4 cup chopped pimiento
1 tsp salt
1 can cream of celery soup
1/2 cup milk
1 cup shredded sharp process cheese*
1/2 cup slivered blanced almonds, toasted
Cook the noodles in boiling water until tender, drain.
In a large heat-proof bowl combine the noodles, drained tuna, mayonnaise, celery, onion, pimiento, and salt.
In a saucepan blend the celery soup and milk together; heat through. Add the cheese, cook and stir until the cheese melts. Add the soup/cheese mixture to the noodle mixture.
Turn oven on to 425 degrees.
Lightly grease a 1 1/2-quart casserole dish and pour the casserole mixture into the dish. Sprinkle the almonds over the top. Bake at 425 degrees for 20 minutes.
*May use 1/2 a can of Cheddar cheese soup, if desired.
Feeds 6.
1/2 cup mayonnaise
1 cup sliced celery
1/3 cup chopped onion
1/4 cup chopped pimiento
1 tsp salt
1 can cream of celery soup
1/2 cup milk
1 cup shredded sharp process cheese*
1/2 cup slivered blanced almonds, toasted
Cook the noodles in boiling water until tender, drain.
In a large heat-proof bowl combine the noodles, drained tuna, mayonnaise, celery, onion, pimiento, and salt.
In a saucepan blend the celery soup and milk together; heat through. Add the cheese, cook and stir until the cheese melts. Add the soup/cheese mixture to the noodle mixture.
Turn oven on to 425 degrees.
Lightly grease a 1 1/2-quart casserole dish and pour the casserole mixture into the dish. Sprinkle the almonds over the top. Bake at 425 degrees for 20 minutes.
*May use 1/2 a can of Cheddar cheese soup, if desired.
Feeds 6.
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