Noodle-Noodle Casserole from Southern Living
5-oz package noodles
7-oz can tuna, drained
1 teas salt
1 can cream of celery soup
1/2 cup mayonnaise
1 cup chopped celery
1 cup milk
1 cup sharp shredded cheese
1/2 cup chopped onion
1/4 cup chopped green pepper
1/2 cup slivered, blanched, toasted almonds
Cook noodles according to package directions; drain. Combine noodles and tuna; add mayonnaise, vegetables, and salt. Blend in soup and milk; stir well. Heat on top of range and add cheese. Stir until cheese melts. Spoon into a greased 1 1/2-quart dish; top with almonds. Bake at 425 degrees for 20 minutes. 8 servings
5-oz package noodles
7-oz can tuna, drained
1 teas salt
1 can cream of celery soup
1/2 cup mayonnaise
1 cup chopped celery
1 cup milk
1 cup sharp shredded cheese
1/2 cup chopped onion
1/4 cup chopped green pepper
1/2 cup slivered, blanched, toasted almonds
Cook noodles according to package directions; drain. Combine noodles and tuna; add mayonnaise, vegetables, and salt. Blend in soup and milk; stir well. Heat on top of range and add cheese. Stir until cheese melts. Spoon into a greased 1 1/2-quart dish; top with almonds. Bake at 425 degrees for 20 minutes. 8 servings
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