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Tuna Casserole Recipe

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This recipe for Tuna Casserole, by , is from RQ&N Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Lilyquist
Added: Wednesday, September 20, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 can of tuna, drained
1/2 cup mayonnaise
1 cup celery, diced
1/3 cup onion, chopped (I use dehydrated onion)
1/4 cup green pepper, diced (I use dehydrated green pepper)
1 jar chopped pimento, drained (found by the olives at the grocery store)
1/2 tsp. salt
1 can cream of celery soup
1/2 cup milk
1 cup grated cheddar cheese (I use a little bit more)

Directions:
Directions:
Cook wide egg noodles while you are putting the rest of the ingredients together.

Mix ingredients together and then add cooked and drained noodles. Stir carefully so not to break the noodles. Pour into 9x13 baking dish and top with crushed potato chips. Bake uncovered at 425 for 20 minutes or until golden brown. Enjoy!

Personal Notes:
Personal Notes:
For smaller casserole, use two 8x8 baking dishes - bake one now and freeze the other for later. Just thaw and bake uncovered at 425 for 20 minutes or until golden brown.

It freezes great, even with the chips on top, or leave the chips off and add them just before baking.

 

 

 

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