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Baked Tuna Noodle and Veggie Casserole Recipe

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This recipe for Baked Tuna Noodle and Veggie Casserole, by , is from Cooking with Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Chris Burcher

Category:
Category:

Ingredients:  
Ingredients:  
6 oz. egg noodles, cooked al dente; drained.
one half tsp. thyme
one quarter tsp. salt
1 10.5 oz. can cream of celery soup
one half cup milk
two 7 oz pouches solid white tuna
1 cup coarsely chopped celery
One third cup coarsely chopped green bell pepper
One third cup sliced water chestnuts
One third cup chopped scallions with some green tops
One half cup mayonnaise
Three quarters cup grated sharp cheddar cheese
One quarter cup chopped toasted almonds

Directions:
Directions:
Preheat oven to 425. In a 2 quart casserole dish, combine noodles, thyme, and salt. Set aside.

Mix together the soup and milk in a saucepan and heat, stirring constantly until smooth. Add tuna, celery, bell pepper, water chestnuts, scallions, mayonnaise, and all but two tablespoons of the cheese. Heat and stir until cheese is melted.

Add cheese sauce to casserole and mix thoroughly. Sprinkle top with remaining grated cheese and almonds. Bake for about 20 minutes until bubbly and lightly browned.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
15-20 minutes
Personal Notes:
Personal Notes:
The crunchiness and veggies make this dish. You can substitute different cheeses, and pearl onions instead of scallions.

 

 

 

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