Tuna Noodle Casserole

Photo by Mary Lee S.

PREP TIME

20

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

Ingredients

  • 6

    oz.(3 cups) elbow noodles

  • 2

    6-7 oz. cans of tuna (drained)

  • 1/2

    C. mayonnaise

  • 1

    C. sliced celery

  • 1/2

    C. chopped onion

  • 1/3

    C. chopped green bell pepper

  • 1

    small jar of pimientos

  • 1

    small can sliced mushrooms

  • 1

    t. salt & 1 t. pepper

  • 1

    10-1/2 oz.can cream of celery or cream of mushroom soup

  • 1/2

    C. milk

  • 4-5

    oz. (1 cup) sharp shredded cheddar cheese or Velveeta

Directions

Cook noodles as directed on box. Drain & rinse with cool water. Combine noodles, tuna, mayo, celery, onion, green pepper, pimientos, mushrooms, salt & pepper. Blend soup with milk in saucepan and heat through. Add cheese and stir until the cheese melts. Add to noodle mixture and combine thoroughly. Turn into 2-1/2 quart casserole dish. Top with slivered almonds or crushed potato chips. Bake uncovered at 425 degrees for 20 minutes.

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