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Tuna-Noodle Casserole Recipe

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This recipe for Tuna-Noodle Casserole, by , is from From Bunny's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandra Browne
Added: Sunday, August 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 oz. (3-1/2 cups) medium noodles
1 or 2 cans of chunk white tuna
1/2 cup mayonnaise
1 cup sliced celery
1/3 cup chopped onion
1/4 cup diced green pepper
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 blanched almonds, toasted (optional)

Directions:
Directions:
Cook noodles in boiling salted water till tender; drain. Combine noodles, drained tuna, mayonnaise, vegetables, and salt.

Blend soup and milk; heat through. Add cheese; heat and stir till cheese melts. Add to noodle mixture. Turn into 1-1/2 quart casserole. Top with almonds. Bake at 425 about 20 minutes.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This is a great recipe for a quick meal, because you can omit or add ingredients depending on what you've got on hand. You can use Cream of Mushroom instead of Cream of Celery soup. (I've even used Cream of Chicken.) You can use just about any variation of egg noodles. You can omit any of the vegetables and/or add others -- I frequently add frozen peas. I usually use medium cheddar instead of sharp cheddar, because that's what I most often have on hand. Instead of almonds, I often use buttered cracker crumbs for a crunchy topping.

 

 

 

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