My Favorite Tuna Noodle Casserole

By deanarrca

Ingredients

• 6 oz. medium egg noodles, (about 3 cups dry noodles)
• 1 or 2 cans tuna in water, drained
• 1/2 cup mayonnaise, Can use Light Mayonnaise
• 1 cup chopped celery
• 1/3 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped canned pimiento, drained, optional
• 1/2 teaspoon salt
• 10 1/2 oz. condensed cream of celery soup, can use a healthy or low fat version
• 4 oz. sharp process American cheese, about 1 cup or 6 of the slices
• 1/2 cup milk

Details

Servings 6

Preparation

Step 1

Cook 6 oz (3 cups) medium noodles using package directions: drain. Combine in a large bowl, noodles with 1 or 2 drained cans of tuna. 1/2 cup mayonnaise (I use light), I cup sliced celery, 1/3 cup chopped onion, 1/4 cup chopped green pepper, 1/4 cup chopped canned pimiento drained (very optional but nice) and 1/2 t. salt.
In a med. saucepan blend one 10 1/2 oz. can condensed cream of celery soup and 1/2 cup milk; heat through. Add 4 oz. sharp process American cheese, shredded (1 cup); heat and stir till cheese melts. Add to noodle mixture. turn into a 2 quart casserole. If desired top with buttered bread crumbs. Bake uncovered at 425 degrees for 20 minutes.