BH&G Recipe
Preheat oven to 425°
BB review - *****
| 1 (6-ounce) package | medium noodles |
| 1 (6 1/2-ounce) can | tuna |
| 1/2 cup | mayonnaise |
| 1/2 cup | sliced celery |
| 1/3 cup | chopped onion |
| 1/4 cup | chopped green pepper |
| 1/4 cup | canned pimiento |
| 1/2 teaspoon | salt |
| 1 (10 1/2-ounce) can | cream of celery soup |
| 1/2 cup | milk |
| 4 ounces | sharp cheddar cheese |
| 1/2 cup | slivered almonds |
Cook 6 ounces (3 cups) medium noodles using package directions drain.
Combine noodles, one 6 1/2 or 7 ounce can tuna, drained, 1/2 cup mayonnaise, 1 cup sliced celery, 1/3 cup chopped onion, 1/4 cup chopped green pepper, 1/4 cup chopped canned pimiento, and 1/2 teaspoon salt.
Blend one 10 1/2 ounce can condensed cream of celery soup and 1/2 cup milk heat through. Add 4 ounces sharp process american cheese, shredded heat and stir till cheese melts, add to noodle mixture. Turn into 2 quart casserole. If desired, top with 1/2 cup slivered almonds. (I personally use Grape Nuts cereal instead of almonds)
Bake, uncovered at 425 degrees for 20 minutes.