Yield: 6 servings
|6 ounces||Medium Noodles; (3 1/2 cups)|
|1 can||(7-oz.) Tuna; drained|
|1 cup||Celery; sliced|
|⅓ cup||Onion; chopped|
|¼ cup||Green Pepper; chopped|
|½ cup||Pimiento; chopped|
|1 can||Cream of Celery Soup|
|1 cup||Sharp Process Cheese; shredded|
|½ cup||Slivered Blanched Almonds; toasted, (Optional)|
Preheat oven to 425-F degrees.
Cook noodles in boiling water that has been lightly salted until tender; drain. Or follow the manufacturer's directions on the package.
In a 1½-quart casserole dish, combine the cooked noodles, drained tuna, mayonnaise, celery, onions, green pepper, pimiento, and salt. Stir or toss to blend ingredients.
In a saucepan over medium heat, blend the cream of celery soup and milk; heat through. Add shredded cheese and stir until cheese has melted.
Pour the soup mixture over the noodles and toss to combine thoroughly. Top with toasted almond slivers, if desired. Bake for about 20 minutes until warmed through. Let cool for a few minutes before serving.
Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on Apr 29, 1999, converted by MM_Buster v2.0l.